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

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

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

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.

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

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

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

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