Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
A recipe shared by the brand chef of the Moscow Greek restaurant Molon Lave, Stamatis Tsilias.
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Magiritsa is a traditional Greek Easter soup that is an important part of the Bright Resurrection celebration. This fragrant and rich soup is made from lamb offal, giving it a unique flavor enhanced by green onions, anise, and butter. A special velvety texture comes from a whipped egg mixture with lemon juice, making magiritsa tender and rich. The soup symbolizes the transition from strict fasting to abundant Easter feasting, offering a warming and comforting taste after the night service. It is served hot, enjoying the complex flavor notes that combine the freshness of lemon, spiciness of spices, and rich meat broth. Magiritsa is not just a dish but a whole tradition infused with family warmth and Greek hospitality.
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Here is another Swedish glögg from Restaurant Bjorn, this time traditional, with red wine.
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Pursalada is a traditional Basque soup that has found a special place in Norwegian cuisine due to its simplicity and rich flavor. The base consists of tender cod fillet, adding a light sea note. Leeks add gentle sweetness, while potatoes make it thick and hearty. This soup is perfect for cold days, warming with its aroma and rich texture. It is slowly cooked to allow the ingredients to meld into a harmonious taste and can be served with rye bread or a light salad to highlight its freshness.
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Mastika cookies are a traditional Greek Christmas treat that combines delicate cookies with the subtle aroma of mastika. The origins of this recipe date back centuries when mastika was valued for its unique flavor and healing properties. This delicacy has an airy texture, slightly crumbly, with pleasant nutty notes of roasted almonds. The powdered sugar coating on the warm cookies adds tenderness to the sweetness, while mastika contributes a light woody undertone. Perfect for cozy winter evenings with a cup of hot tea or coffee. It's not just a cookie but part of a festive tradition that fills the home with the aromas of the Eastern Mediterranean.
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Buuzas are a traditional Buryat dish resembling large juicy dumplings with an open top. Their history originates from nomadic peoples where steaming preserved the meat's juiciness. The filling of beef and pork provides a rich meaty flavor, while the tender dough perfectly retains the juice, making each bite succulent and aromatic. The thin shaping with 33 pleats is not just a tradition but an art that conveys the craftsmanship of generations. Buuzas are served hot, seasoned with soy sauce or fresh herbs; they are excellent as a standalone dish or part of a feast. Their juiciness and rich flavor make them not only filling but also surprisingly cozy, like a warm embrace of Buryat cuisine.
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Tamago kake gohan is a simple yet exquisite breakfast beloved in Japan. Its history traces back to the tradition of enjoying the freshness of natural ingredients. In this dish, warm fluffy rice is combined with a rich, tender egg yolk marinated in soy sauce, sake, and rice vinegar. The marinated yolk adds a deep umami flavor to the dish, making it particularly rich. The cooked rice is gently mixed while the yolk is carefully placed in the center, creating a perfect blend of textures. This breakfast embodies the philosophy of Japanese cuisine: harmony of simplicity and flavor where natural ingredients shine.
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Kneidlach is a traditional Jewish dish, especially revered during Passover. Its roots go back centuries when matzah became the main ingredient in festive meals. These delicate dumplings made from matzo meal, chicken fat, and eggs have a soft texture and absorb the rich flavor of broth. They are served with a fragrant vegetable broth, creating a hearty and cozy dish. Kneidlach symbolizes family traditions, warm memories, and the strength of community. They can be eaten as a standalone first course or used as a side dish to meat, enriching the meal with depth of flavor and aroma. Due to their simplicity in preparation and harmonious taste balance, this dish remains a favorite among many generations.
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The recipe is taken from the book "The North Warms" by Rashid Rakhmanov, published by "Eksmo". "The gastronomic festival "Cherinyan-gazh" is held annually in Pechora. From the name, you probably already understood that its main dish is fish pie. The Komi are very hospitable people: "Come and drink tea" - this is how they invite a guest. And when you come, you will certainly see on the table among the treats a traditional fish pie cherinyan (in translation from the Komi language "cheri" - "fish", "nyan" - " bread" ). Various fish pies have always been a traditional food of the Zyryans, they baked whole fish in dough, right with the scales. In addition to fish, they added eggs, herbs and various cereals to the pie.
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The recipe is taken from the book "The North Warms" by Rashid Rakhmanov, published by "Eksmo". "Mushrooms have always had a place of honor in Russian national cuisine. They occupied it not only on the peasant's table, but also on the royal table. Salted mushrooms were especially prized - aromatic milk mushrooms and saffron milk caps smelling of fresh pine needles. Soups were cooked from mushrooms, they were added to cabbage soup. Pies with mushrooms were also very popular. Gubnitsa is a mushroom soup, gribovnitsa. The soup got this name because in the Vyatka region, as well as in the Russian North in general, mushrooms were called lips. They say that the birthplace of gubnitsa is Vyatka, and this soup was first cooked in the northern part of the Vyatka province. In the traditional version, the soup is cooked from porcini mushrooms, aspen mushrooms and birch boletes. You can cook it from frozen mixtures, but nothing compares to the taste of fresh seasonal mushrooms. So as soon as you see grandmothers offering to buy these mushrooms at the end of summer and beginning of autumn, be sure to take advantage of the moment and prepare a real Vyatka Gubnitsa
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Zurek is a soulful Polish soup with a rich history dating back to the Middle Ages. Its main feature is the rye sourdough that gives the dish a characteristic tang and deep aroma. The taste of zurek is surprisingly layered: the sour base harmonizes with a rich meat broth, spicy seasonings, and a creamy texture. This soup is often served with smoked sausage and boiled eggs, making it even heartier. Traditionally prepared for Easter, it remains popular year-round, warming and comforting on cold days. It is typically served in bread bowls, adding a touch of authenticity and rustic charm. Such a soup embodies Polish gastronomy by combining flavor, tradition, and coziness.
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Recipe from Ilya Cherkashin, chef of Levantine Fire Cuisine Bar.
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One of the most colorful Mexican-Texas dishes. A thick, rich porridge of red beans, ground beef, and vegetable sauce, which in itself is worth a separate dish. Despite all this mass of ingredients and flavors, cooking chili con carne is very simple - you just need to get some tasty products. Our chili con carne recipe includes ground beef with beef broth, several types of peppers, sweet tomato paste, and strong red beans. This wonderful concoction is good served with rice, corn chips, and any other floury-cereal side dish.
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Potato is a traditional French stew with beef and vegetables. But at the same time it is also a soup - because most often the consistency of pot-au-feu is not particularly thick. And besides, it is often eaten in the same way as, for example, shurpa or kyufta-bozbash: vegetables separately, broth separately. That is, both the first and second courses in one serving.
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