Niçoise with tuna and artichokes

Funchoza is a dish made from starch noodles combined with various sauces and dressings. Noodles made from mung bean starch become transparent during cooking. That is where its name comes from - "glass". It is served hot, cold, and sometimes

Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the

Adyghe cheese is a national dish of Circassian cuisine. It is made from cow's milk. The product has a pleasant, slightly salty taste. If you cook it in breading in a frying pan, you get a quick and satisfying snack. The recipe for fried Adyghe ch

Three ingredients point to the Asian origin of this "Squirt": soju - the Korean national drink, the juice of the Asian citrus fruit yuzu and another citrus - pomelo.

Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of

Chicken breast pate is a great idea for a variety of situations. It can be spread on a slice of dried bread and eaten for breakfast. Or divide among tartlets, garnish with green and black olives and serve as an accompaniment to a glass of wine. Final

Pelmeni are a familiar, filling and tasty dish. But you can cook them in a very original way: bake them in the oven with sour cream sauce. This option for cooking the dish will not take much time, but will please you with the result. Juicy meat in te