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

RIOJAN CAPARRONES STEW Fry sliced chorizo and chopped onion and garlic in olive oil until soft. Add pimentón (hot Spanish smoked paprika) and red chili flakes and continue frying. Add chopped fresh tomatoes, water, vegetable stock, canned chopped tomatoes, and tomato paste. Bring to a boil, then simmer covered. Add chopped parsley and white beans (

GABLE’S SAFE-HOUSE CARBONARA Sauté lardons of guanciale until chewy-crisp. Whisk egg yolks and grated pecorino Romano together to form a hard ball. Cook the pasta one minute less than al dente, then use pasta water to whisk egg-and-cheese ball until creamy. Toss cooked pasta with guanciale-and-egg mixture and serve immediately.

ARGENTINE CHORIPANES Split and toast small rolls on a griddle until brown. Cut chorizo in half, then in half lengthwise, and grill until caramelized and charred on both sides. Grill sliced white onions until caramelized and finish with a splash of balsamic vinegar. Put chorizo and onions on toasted rolls and slather with chimichurri sauce. (Process

CHICKEN SAUTÉ WITH CHEESE—KASARLI TAVUK Sauté onions, garlic, mushrooms, and tomatoes in olive oil, butter, and a splash of white wine. Add bite-size pieces of chicken breast and simmer, covered, until tender. Cover stew with Kaşar cheese (or substitute mozzarella) and top with Turkish ezme, or a spicy tomato sauce. Bake until cheese has melted and

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

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

monster waves, operated for his first three years with the quite remarkable cover of “surfie,” a globe-trotting beach boy looking for the perfect point break. He was one of the first foreigners

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

AGNES’S LOSOS PIECZONY—FOIL-BAKED SALMON Pat salmon dry. Season with salt and pepper. Place fillet, skin side down, on aluminum foil. Separately mix butter, dill, garlic, lemon juice, and white wine. Spread compound butter over the top of the salmon fillet, and crimp the foil into a loose tented packet. Bake in a medium-high oven until fillet is co