Chicken and Vegetable Udon Stir-Fry
Stir-fry chicken udon with carrot, pepper, soy and teriyaki sauce. Add cooked noodles last and toss until glossy, checking chicken reaches 74°C (165°F). See the recipe.
Savva Loginov
Transcarpathian Bograch with Beef and Beans
Cook Transcarpathian bograch with beef, pork, sausage, paprika, potatoes and fully cooked beans. Simmer meat until tender before the potato-and-bean finish. See the recipe.
Chicken Matzo Ball Soup
Simmer chicken matzo ball soup with a fragrant vegetable broth and tender dumplings. Chill the dough, cook the balls gently and return shredded chicken to each bowl.
Cherry Garnishes in Grenadine Syrup
Simmer pitted cherries in a sugar-and-grenadine syrup for bright cocktail garnishes. This nonalcoholic version stays in the refrigerator rather than a pantry jar.
Cherry and Sour Cream Monastery Hut Cake
Stack cherry-filled pastry tubes into a Monastery Hut cake with sour cream frosting. Chill overnight for neat slices that show the triangular cherry pattern. See the recipe.
Oven-Baked Hake Fish Patties
Bake tender hake fish patties bound with egg and semolina. Drain the fish, rest the mixture, then bake until the centers reach 63°C (145°F) and the crumbs are lightly golden.
Romaine Caesar Salad with Garlicky Croutons
Toss romaine Caesar salad with garlicky croutons, Parmesan and a lemon dressing made with pasteurized yolk. Dry leaves well and add croutons only at serving for crunch.
Curly Pinscher Cherry and Walnut Cake
Assemble Curly Pinscher cake from soft sponge cubes, condensed-milk buttercream, cherries and walnuts. Chill the uneven mound before slicing and finish with chocolate.
Quick Vanilla Cupcakes
Bake quick vanilla cupcakes with flour, eggs, milk and butter. Fold the two-bowl batter briefly, fill lined cases two-thirds full and check with a clean skewer.
Refrigerator Pickled Cabbage Petals with Beet
Make crisp refrigerator cabbage petals and beet in warm garlic-spiced vinegar brine. Chill the vegetables instead of holding them at room temperature or pantry-storing the jars.
Jam-Filled Sponge Cake Roll
Make a light sponge cake roll filled with thick fruit jam. Fold flour into well-whipped eggs, bake a thin sheet, and shape it while warm before spreading the filling.
Chicken and Mushroom Tartlets
Fill crisp pastry tartlets with fully cooked chicken, mushrooms, sour cream and cheese. Blind-bake shells first, then bake filled cases until the egg mixture sets.