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 (

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IOANA’S LEMON MEATBALLS WITH CELERIAC Mix ground beef, chopped onion, chopped parsley, raw egg, allspice, salt, and pepper, and form into short oblong kebab shapes. Aggressively brown the kebabs, then set aside. Sauté celeriac root cut into matchsticks, crushed whole garlic cloves, turmeric, cumin, cinnamon, crushed fennel seeds, and smoked paprika

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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

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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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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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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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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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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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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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