Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
Back of the roe deer with pickled pear is an exquisite dish of European cuisine that combines noble meat and delicate fruit sweetness. The roe deer, infused with the aromas of red wine, cranberry, and rosemary, becomes juicy and rich. The pickled pear, stewed in wine with honey and spices, acquires softness and a rich flavor. This combination is a perfect balance between the meat's bitterness and the caramel sweetness of the fruits. The dish is served with cranberry sauce that adds zest, while fresh berries and a sprig of rosemary make it truly festive. Such a treat is suitable for special occasions, highlighting the sophistication of the meal and providing unique gastronomic experiences.
12
2
40
Roast venison is a traditional dish of Russian cuisine that combines aromatic game with the rich flavors of smoked bacon, sweet apples, and fragrant herbs. Historically, venison was considered a delicacy available to hunters and was prepared with great respect for its natural taste. The dish has a deep, rich flavor where the tenderness of the stewed meat is complemented by the slight acidity of wine vinegar and tomatoes, while vegetables add juiciness and sweet notes. It is perfect for family gatherings and festive lunches, preserving the warmth of home cooking. This roast can be served with a side of potatoes or vegetables, enjoying its rich aroma and cozy atmosphere of a traditional Russian feast.
12
8
120
Blueberry with pickled pear and oatmeal is an exquisite combination of the gentle sweetness of fruits, the subtle tartness of lemon, and the soft texture of oatmeal. This dessert, inspired by European culinary traditions, offers lightness and freshness. The pear marinated in lemon juice with honey acquires a piquant flavor that harmoniously complements the juicy blueberries. Oatmeal adds tenderness and nutrition to the dish, making it an ideal choice for a light breakfast or dessert. Legend has it that such fruit compositions were popular among European aristocracy who enjoyed exquisite and healthy dishes. This recipe highlights the simplicity and elegance of natural ingredients, allowing their best qualities to shine through.
5
8
90
Spiced pickled pears are a refined delicacy with deep roots in European culinary traditions. Their sweetness harmonizes with the spicy notes of star anise, cinnamon, allspice, and cloves, creating a rich aroma and unique flavor. Lemon zest adds a light citrus freshness, while juniper berries provide a subtle woody note. The pears soaked in the marinade become tender and flavorful. They can be served as a standalone dessert, added to cheese platters, or used in culinary compositions—such as with meat dishes or pastries. This snack is perfect for autumn-winter evenings when you want to warm up with cozy, spicy flavors. Pickled pears are not just a treat but a true gastronomic story where each spice plays its role.
11
4
25
Cod back with brandade, leeks, and chocolate sauce is an exquisite dish that combines Italian culinary traditions with unique flavor notes. Salting the cod reveals its texture and depth of flavor, while brandade—a creamy blend of baked potatoes and fish—adds velvetiness to the dish. Leeks sautéed in butter contribute a gentle sweetness, while the chocolate sauce made from Madeira and chicken broth surprises with contrast: the slight bitterness of chocolate highlights the richness of the fish. This dish harmoniously blends sophistication with the comfort of home cooking, suitable for both a festive dinner and a gastronomic experiment.
18
12
40
Chef of the Champ Bistro restaurant Arina Zhuravleva shared the recipe with us.
21
4
90
Deer and roasted vegetable shurpa is a dish that embodies the traditions of steppe hunters and nomadic peoples. The tender deer meat, slowly simmered in a rich broth, acquires a deep flavor, while the roasted vegetables add a light smoky aroma. Sweet peppers and fresh tomatoes bring freshness, and cilantro completes the composition, highlighting the harmony of ingredients. This dish is perfect for warming up in cold weather and provides a sense of coziness. Shurpa is not just a soup but a true culinary journey that reveals the richness of natural aromas. It can be served as a main dish complemented by fresh bread or lavash. Nutritious and hearty, it is suitable for family gatherings and meetings with friends, creating an atmosphere of unity and enjoyment of taste.
7
4
300
Venison stew with cumin and dill is a dish with a rich history rooted in Russian cuisine. It combines the rich flavor of venison, the tenderness of braised meat, and the spicy notes of cumin. In the cooking process, the meat is first sautéed and then simmered on low heat with aromatic onions, garlic, and spices, giving it deep flavor and tenderness. Wine vinegar adds a slight tanginess while bread crumbs thicken the sauce, making it velvety. The finishing touch is dill which enhances the freshness of the dish. This stew is perfect for cold evenings, creating an atmosphere of coziness and warming enjoyment. It pairs wonderfully with rye bread or potato garnish to reveal all flavor nuances.
11
4
180
The recipe was shared with us by the chef of the restaurants Mushrooms and Gorynych, Artem Losev. Prepared during the expedition to the Kola Peninsula Mamont Camp.
16
6
200
Temaki with flying fish roe is the essence of Japanese cuisine, reflecting a harmony of flavors and elegant presentation. Born from Japan's street culture, temaki quickly gained popularity due to its convenient format and rich ingredients. In this recipe, flying fish roe plays a special role—bright orange pearls that add a crunchy texture and a hint of saltiness. Combined with tender tuna fillet and spicy kimchi sauce, the filling reveals complexity, while refreshing avocado or cucumber adds freshness. The sturdy nori cone holds all the flavors together, allowing enjoyment of every bite. This roll is perfect for festive gatherings or a quick dinner, and its preparation is an engaging process that offers aesthetic pleasure and gastronomic delight.
6
4
40
Rerikh's porridge is a unique dish of author cuisine inspired by natural and nutritious ingredients. Its base is barley groats combined with flaxseed, pine nut, and thistle flour, creating a delicate texture and rich, nutty flavor. Baking soda adds lightness while date syrup provides natural sweetness. This recipe recalls ancient healing porridges used for restoring strength and nourishing the body. It is prepared carefully with gradual addition of components to preserve its beneficial properties. Perfect for breakfast or a light dinner, it fills you with warmth and energy. Each spoonful of this porridge is like a journey into the world of healthy eating and mindful enjoyment.
8
2
10
Boiled potatoes with fish roe is a dish that combines simplicity and sophistication. Potatoes boiled in their skins retain their natural tenderness and rich flavor, while dried roe adds a delicate salty note to the dish. A light aroma of garlic and the heat of chili pepper enhance the spiciness, while fresh dill refreshes and completes the composition. This dish is perfect for a cozy home dinner or a festive table. Inspired by American cuisine, this recipe embodies a balance between heartiness and delicacy of flavors. Serving hot potatoes with warm roe and butter sauce creates a harmony of textures, making each forkful rich and unforgettable.
6
4
40
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
21
4
120
Pomor kozuli are ancient Slavic ritual bread that has been made for centuries in the northern regions of Russia. Its history dates back to times when people created edible animal figurines as symbols of luck, fertility, and protection. The main ingredient is rye flour, giving the baked goods a rich, slightly tangy flavor. Kozuli acquire a dense, crispy texture due to repeated baking and boiling, making them resemble ceramic figurines. The taste is simple but rich in natural notes of rye bread, and their shapes resembling deer and other animals carry special cultural significance. They were gifted during holidays and used in rituals; today they remain a unique culinary heritage of the Russian North.
3
2
30
Caviar butter made from herring roe is a refined yet simple dish of Russian cuisine that embodies the richness of ocean flavors and creamy delight. The origins of this recipe trace back to the traditions of northern regions of Russia, where fish has always been an important element of gastronomy. The tenderness of butter perfectly complements the rich salty taste of herring caviar, creating a harmony that literally melts in your mouth. This butter is perfect for morning breakfasts or exquisite appetizers. It is traditionally spread on rye bread, adding depth to its flavor and texture. Caviar butter is not just food but a reflection of Russian culinary philosophy: simplicity, accessibility, and richness of taste that passes traditions through generations.
3
10
20
