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

Sauté diced white onions and minced garlic in butter in a soup pot, stirring until softened. Add chopped coriander, salt, and pepper. Add peeled, cubed potatoes, whole lettuce leaves (do not trim the ribs), and water to cover. Bring to a boil, then cover and simmer until potatoes are soft. Purée liquid to a velvety texture, whisk in butter, and sea

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SEL’D POD SHUBOY—HERRING UNDER VEGETABLE SALAD Finely dice boneless herring fillets. Separately grate cooked carrots, potato, peeled apple, and hard-boiled egg whites (reserve yolks). Finely grate cooked beets (drain well) and whip with mayonnaise to make a velvety spread. Layer grated ingredients in a deep oval relish dish, pressing each layer fir

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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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KADINBUDU KÖFTE—LADIES’ THIGHS MEATBALLS Divide ground lamb and beef into thirds. Sauté two-thirds of the ground lamb and beef with chopped onion until meat is cooked and onions are soft. Mix with remaining one-third raw meat, egg, parsley, salt, and pepper. Knead mixture to incorporate and refrigerate until firm. Form thick finger-sized köfte, rol

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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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PUTIN’S CRAB IMPERIAL Combine diced red bell pepper, minced parsley, lemon juice, raw egg, mustard powder, paprika, celery salt, bay leaf, black pepper, red pepper flakes, Worcestershire sauce, mayonnaise, and melted butter in a bowl and whisk until smooth. Gently fold in lump crabmeat, spoon into ramekins, and bake in a medium-high oven until bubb

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BENFORD’S LEMON PASTA Sauté anchovy fillets in olive oil with finely diced leeks until the fillets dissolve and the leeks soften. In a separate pan, toast bread crumbs with a little olive oil, garlic, and dried red chili flakes until the crumbs (pangrattato) are golden brown. Cook bucatini, drain, and toss with the anchovy oil and leeks. Sprinkle w

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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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DOMINICK’S SAUSAGE, PEPPER, AND ONION CALZONE Sauté thinly sliced red and yellow bell peppers, thinly sliced half-moons of onion, and finely minced garlic until soft. Season, add dried oregano and red pepper flakes. Add crumbled Italian sausage and continue cooking until meat is browned. Let mixture cool, then stir in mozzarella, Parmesan, and chop

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