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It is hard to imagine more popular food in the world than pizza. Fragrant, hot, with stretching cheese threads, it is loved by everyone. This is a truly iconic product…

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Traveling to Venice is a fairy tale that you want to remember for a lifetime. And the restaurants of the Veneto capital can certainly become part of this adventure: refined,…

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Italian bruschetta sandwiches
Bruschetta, or Italian open sandwich, is a piece of rustic white toasted bread, grated with garlic, soaked in olive oil and sprinkled with sea salt. Often it is supplemented with…

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What to cook for the New Year?

I’ll make a reservation right away: I won’t talk about how to cook any Hungarian geese, with all due respect to the Hungarian farmers. The fact is that such a task seems to me not quite athletic. Everything is decided there by the cultivation method. When the goose was overfed for the sake of getting foie gras, he spent his whole short life in the cage, his meat cannot be rigid by definition.
I want to talk about geese that most of their lives walked freely on the grass, swam in ponds and who began to feed intensely only when the snow fell, so that by the New Year they would gain fat and weight. These geese have completely different meat, it even differs in color, it is much denser, tougher, but also … tastier.

So, we are faced with two tasks: to bring the salt to deep, at the very bones, located parts of the meat and make the bird softer. Continue reading

Stalik Khankishiev: Khan-pilaf

It just so happens that a lot of new readers come to my every post. And, as a rule, these people are new to cooking.
And I know that they will say about this pilaf in advance: “Since there is no meat and carrots here, this is not pilaf, but porridge!”
I don’t even take offense at them, so what if people still don’t know something interesting that can decorate their life and diversify the table?

I just have to tell it all over again every time! For example, to tell that more than half of the world’s pilaf is cooked separately, that is, rice is cooked separately, and everything else is cooked separately. And it all starts each time with boiling water three to four times more in volume than the volume of rice. Continue reading

Delicious Indian Biriani Dish

Some chefs believe that the taste of pilaf is largely dependent on spices. I hope my readers are already convinced that this is not so.
But there is a country where the taste of food and the taste of spices are inseparable concepts. Of course, this is India – a country with a truly great culinary culture!
My story about pilaf would be incomplete if I avoided a dish called biryani.

Chop the chicken into 12-16 pieces. Grate ginger, chop garlic, prepare a set of spices.

If you value your culinary abilities so highly that you are ready to collect a set of spices for biryani yourself, then I don’t know what you can learn from me.
But if you think that grabbing stars from the sky is a silly exercise, then grab a ready-made set of curry spices. The only thing that makes sense to experiment with is the sharpness of the dish. Take sweet paprika and hot ground chili in such proportions that your tongue burns, but you can also feel the taste of paprika – try to find your own individual border of sharpness. Continue reading

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