Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
Parsley and mint salsa verde is an exquisite sauce of European cuisine inspired by traditional Italian salsa verde. It combines fresh herbs with rich notes of garlic, shallots, and spicy seasonings to create a bright, refreshing flavor. This sauce perfectly complements meat, fish, and vegetables, adding lightness and zest. Extra virgin olive oil provides a silky texture while sherry vinegar adds a subtle tang. Its preparation is an art of combining simple yet expressive ingredients that infuse together harmoniously. Salsa verde is not just a sauce but a versatile condiment that can transform any dish into something refined and memorable.
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This pizza is a true gastronomic masterpiece that combines the brightness of Italian cuisine with refreshing notes of green salsa verde sauce. The recipe's origins trace back to the traditions of the Mediterranean coast, where fresh herbs, nuts, and olive oil create rich flavor compositions. Sun-dried tomatoes add a tangy sweetness, while delicate ricotta contributes creamy softness that balances the brightness of the spices. Each slice of pizza is a play of textures: crispy dough, juicy tomatoes, velvety cheese, and aromatic greens. Salsa verde, with its rich herbal tones, makes the dish not only tasty but also refreshing, perfectly complementing warm cheese and roasted tomatoes. This pizza is ideal for dinner with friends or a cozy evening with a glass of white wine that highlights its complex yet harmonious flavors.
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Chicken with salsa verde is a vibrant dish from Mexican cuisine, infused with the freshness of greens and the spiciness of spices. Historically, salsa verde originates from regional recipes in Central America where fresh herbs and citrus were combined to create a refreshing sauce. In this version, a marinade with mustard, mayonnaise, and lemon zest is added to tender chicken for extra juiciness. The salsa verde sauce made from basil, parsley, and mint with anchovies and garlic has a rich aroma and tangy flavor. Grilling enhances the depth of flavors while a lemon wedge adds a touch of freshness. It's the perfect dish for a summer dinner or festive table that impresses with its aroma and taste.
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This is a national appetizer, in which we slightly adapted the ingredients to make them more accessible and understandable in Russia. Instead of tomatillo - a green physalis that is common in Mexico - we use gooseberries and the usual physalis that can be found in vegetable shops. If you are preparing salsa in the summer, take fresh gooseberrie
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Salsa verde is a traditional Mexican sauce inspired by the fresh aromas of herbs and the spicy notes of anchovies. Its history roots back to Mediterranean cuisine, where similar sauces were used to enhance the flavor of fish and meat. This sauce has a rich, vibrant taste: salty capers and anchovies harmonize with the sharpness of garlic and the softness of parsley, while olive oil gives it a silky texture. Salsa verde is versatile in use – it perfectly complements fish, meat, and vegetables, turning any dish into a gastronomic masterpiece. Try serving it with grilled steak or baked fish – and you'll feel the magic of Mexican cuisine.
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
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This exquisite French recipe combines the freshness of parsley with a rich creamy aroma enriched with notes of orange, ginger, and mint. A light blanching of the greens preserves their vibrant color and tender texture, while butter, shallots, and garlic add depth to the sauce's flavor. Crème fraîche and cream provide a velvety consistency complemented by the citrus freshness of orange zest and a hint of ginger's spiciness. The finishing touch is mint, bringing cool herbal tones. This aromatic sauce pairs perfectly with white meat, fish, or pasta, transforming any dish into a gastronomic masterpiece. It can be served warm or chilled while enjoying the refined balance of flavors.
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Salmon with mint salsa is a refined combination of fresh herbs and the rich flavor of sea fish, worthy of the best restaurants in Europe. The dish's origins lie in Mediterranean cuisine, where mint and basil are often used for refreshing sauces. The salsa made from a mix of aromatic herbs, capers, and anchovies gives the delicate salmon an expressive taste with spicy notes. The pan-seared fillet has a crispy crust, while the fresh green salad served alongside enhances the dish's lightness. Perfect for festive dinners or light summer meals, especially when paired with white wine. This dish is a harmony of flavors, freshness, and simplicity in preparation that will delight even the most discerning gourmets.
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Absolute transparency, summer freshness and long hours of work. To introduce the aroma of cilantro into a clear tequila mix, but not cilantro as such, you need to cook a cordial of greens with a brine of hot peppers, and then leave it for more than six hours. Recipe from the St. Petersburg bar El Copitas.
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Caldo Verde is a hearty Portuguese soup with cabbage and mashed potatoes. The main ingredient is spicy chorizo pork sausage. Caldo Verde's flavor is similar to our pea soup: it has a rather viscous texture , and the chorizo adds a smoky flavor.
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Salsa Palermitana is a true reflection of sunny Palermo. This Italian sauce combines the sweetness of cherry tomatoes, the acidity of white wine and lemons with the aroma of fresh oregano. Its origin is linked to traditional Sicilian cuisine, where each ingredient reveals the richness of Mediterranean flavors. Roasted garlic adds depth, while olives and capers provide a tangy saltiness. The sauce pairs perfectly with pasta, seafood or meat, adding brightness and freshness to dishes. Its rich flavor transports you to the bustling streets of Sicily, where culinary traditions are passed down through generations.
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Barbecue sauce is the essence of grilled meat flavor, with its smoky, sweet-and-sour notes and a hint of spiciness. The roots of this sauce trace back to American cuisine, where it became an essential companion to barbecue. Tomatoes, vinegar, and spices create a rich bouquet that perfectly complements the aroma of meat, while Tabasco and chili add zest. Creamy and olive oil make the texture silkier, and mustard adds depth of flavor. This sauce is served with ribs, steaks, chicken or even grilled vegetables, and its use in marinades makes the meat even juicier. The secret of true barbecue lies not only in the cooking technique but also in the sauce that transforms simple ingredients into a culinary masterpiece.
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Lizano sauce is the soul of Costa Rican cuisine and an indispensable part of traditional dishes. Its history began in the 1920s when a unique sauce was created in Costa Rica with a harmonious balance of sweetness, acidity, and mild spiciness. The vibrant flavor is formed by chili, carrot, onion, and molasses that add sweetness and depth. Lemon juice and vinegar add freshness while spices like cumin enrich the aroma. The sauce pairs perfectly with meat, rice, beans, and even omelets, transforming everyday meals into gastronomic delights. Its versatility makes Lizano not just a condiment but a key to traditional recipes, preserving the spirit of Latin cuisine in every dish.
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The julep is one of the oldest cocktails in the world, and has been drunk in the southern states since at least the late 18th century. It is usually made with bourbon, but this one is made with cognac.
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Pico de gallo, "Rooster's beak". Spicy and fresh. Excellent Mexican salsa from our "Golden Thousand".
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