As a kid, we often had calamari and seaweed salad on the holiday table. Back then, we used canned calamari and canned seaweed, which was delicious! Now, I make my...
This dish is elegant and full of surprises, yet very easy to make. Fresh cucumber and salty salmon with sweet and sour bitter grapefruit pulp – the combination is gorgeous!...
A seemingly simple recipe reveals the flavor potential of black radish and allows you to get all of its beneficial properties as it is used in its raw form. Black...
According to culinary historians, the Waldorf salad was born in 1893 at the Waldorf Astoria Hotel, after which it was named. The very first published recipe (1896) was straightforward: dice...
It’s a variation of the well known American Coleslaw to which we will add red seaweed. It’s even got a fancy name, Dulse Slaw. Dulse is a type of red...
Perhaps some of my readers are surprised that I am posting well-known recipes of Soviet cuisine. To explain, on the one hand, I want to acquaint my international audience with...
What I have realized, or can even say discovered in Sweden, is the very notion of shrimp salad. Until then, it seemed to me like an exotic rather than a...
In Denmark, they have a salad called Italiensk Salat (Italian salad), considered a relative of the Olivier salad. Maybe so, but I wouldn’t dwell on it. It’s an entirely different...
This New Year’s Eve, we stuck to a minimalist gastronomic scenario, namely, with Olivier Salad, Herring Under a Fur Coat and champagne. I caught myself thinking that the strange taste...
Herring Under a Fur Сoat was one of the pillars of the New Year table in the former Soviet Union. For many families, even now, it’s unthinkable to celebrate New...
