The Kremlin's Candidate: A Novel (The Red Sparrow Trilogy Book 3)

PARMESAN FRICO APPETIZERS Mix coarsely grated Parmesan and flour, then season with red pepper flakes and black pepper. Spoon cheese in a medium-hot nonstick pan, flatten gently into a thin disk, and cook until golden on both sides. Drape still-hot frico over an inverted shot glass or teacup and let cool and harden into a Parmesan cup. Fill with a b

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BLOKHIN’S KOREAN BARBECUED RIBS Rinse flanken-style ribs in cold water. In a separate bowl, mix soy sauce, brown sugar, rice wine, sesame oil, black pepper, and cayenne. Combine onion, garlic, pears, and ginger, and process to a smooth purée, then add to the soy mixture. Add toasted sesame seeds and a splash of water to thin. Pour marinade over rib

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ZRAZY ZAWIJANE—POLISH ROULADE OF BEEF Pound slices of round steak very thin. Put thin-sliced onions and pickle, and a finger of trimmed French bread, on each slice, roll tightly, and secure with toothpicks. Boil dried mushrooms in beef stock. Roll beef rolls in flour and brown in butter with additional onions in a Dutch oven. Cover rolls with stock

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AYAM MASAK MADU—SPICY RED HONEY CHICKEN Dust chicken drumsticks and thighs with turmeric and salt and pepper; place on baking sheet; and bake until done. In a wok, fry chili paste, tomato paste, chopped garlic, chopped ginger, curry powder, star anise, cinnamon, cloves, honey, salt, and water until fragrant. Add scallions and onions sliced into rin

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CIA’S EGG-DROP SOUP Heat chicken stock and use a little to mix with cornstarch into a slurry. In the remaining stock add ginger, soy sauce, diced scallions, thin-sliced mushrooms, white pepper, and bring to a boil. Add cornstarch slurry, stir well, and simmer. Beat eggs vigorously in a separate bowl and slowly pour them into the soup while stirring

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DOMINIKA’S ARTICHOKE APPETIZER In a large bowl, toss marinated artichoke hearts, pitted Kalamata olives, capers, quartered tomatoes, and crushed garlic with white wine, olive oil, salt, and pepper. Spread out and roast on a baking sheet until tomatoes are tender. Drizzle with olive oil, sprinkle with salt, and top with torn basil leaves. Serve on t

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SHCHAVELYA SUP—SORREL SOUP Sauté greens (traditionally wild sorrel, or substitute dandelion, watercress, or spinach) with chopped onions until wilted and soft. Add chicken stock, bring to a boil, then simmer to finish. Remove from heat, add sugar and lemon juice for balance. Temper egg yolks with broth, stir into soup, and simmer without boiling. S

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TUNA CARPACCIO Chill a ten-inch plate. Slice raw Bluefin tuna very thinly, then pound paper-thin under a layer of plastic wrap, and layer plate with slices. Keep chilled. Slice fennel bulb paper-thin, and mix with grapefruit supremes and salt. Finely grate ginger. Sprinkle ginger on tuna slices, then heap fennel and grapefruit in the center of the

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NATE’S AEGEAN GREEN BEANS Top and tail green beans. Mix minced garlic, parsley, dill, mint, salt, and pepper. Layer thin-sliced onions on the bottom of a Dutch oven, cover with a layer of crushed tomatoes, beans, the herbs, abundant olive oil, another layer of onions, tomatoes, beans, herbs, and olive oil. Finish with a layer of onions and drizzle

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