Dish Magazine, Seattle, WA (2026)

01/19/2026

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com

11/05/2025

Eggplant salad

For this salad, choose young eggplants.
Instead of olive oil, you can add grapeseed oil or any other vegetable oil.

PREPARATION OF EGGPLANTS

1. Wash, peel and cut the eggplants into slices.
2. Boil the chopped eggplants in salted water over high heat for 4-5 minutes.
3. Place the boiled eggplants in a colander to drain the water.

PREPARING THE DRESSING

1. Remove seeds from sweet peppers and throw them into a blender.
2. Add garlic, salt, sugar, olive oil, white wine vinegar, freshly squeezed lemon juice and cilantro, peeled chili pepper to the sweet pepper in a blender.
3. Beat all the ingredients in a blender
4. Transfer the eggplants to a deep salad plate, pour over the dressing and carefully mix thoroughly.
5. Leave the eggplants to stand in the dressing for at least 10 minutes so that they are saturated with all the flavors and juices.

The dish is ready, bon appetit!

More recipes you can find here: dishmagazine.com

10/28/2025

Crispy fried mozzarella

Crispy fried mozzarella is perfect as an appetizer for both a festive table and an everyday snack.
You can choose the sauce to your taste. I prefer to serve fried mozzarella with ketchup.

1. Beat the egg a little.
2. Place breadcrumbs in a deep bowl.
3. Heat vegetable oil for deep-frying.
4. Dip each mozzarella ball first in the egg, and then in the breadcrumbs.
5. Place each mozzarella ball in the fryer and fry until lightly golden brown.
6. The cheese itself is very soft, we just need to warm it up a little and add crunch to the crust, so don’t overdo it.
More recipes you can find here: dishmagazine.com

07/13/2025

Sweet and sour chicken
HONG KONG STYLE
MARINATE THE CHICKEN

1. Cut the chicken fillet into medium pieces.
2. In a separate container, mix 2 tablespoons of soy sauce and 1 teaspoon of honey, mix well.
3. Place the chicken in a container with the marinade, pepper to taste and mix well so that the marinade covers each piece of chicken.
4. Place in the refrigerator for a couple of hours. If there is no time, we can immediately start preparing the dish.
COOKING CHICKEN IN BATTER

1. For the batter, break an egg into a bowl, add salt and pepper. Beat well until smooth.
2. Add 150 ml of water and mix again.
3. Then add flour. Mix thoroughly so that no lumps remain.
4. Heat the vegetable oil for deep frying.
5. Place pieces of chicken fillet in batter, then deep fry, fry for 3-4 minutes until golden brown.
6. Remove the fried chicken and place it on a paper towel to remove excess fat
PREPARING SWEET AND SOUR SAUCE

1. For the sauce, combine honey, 180 ml of water, wine vinegar, ketchup, starch and salt (a pinch). Mix everything until smooth.
2. Pour the sauce into a frying pan and stir constantly over medium heat, cook for 2-3 minutes until thickened.
3. Then add the battered chicken to the sauce. Stir until each piece is coated with the sauce and turn off the heat.
4. Place the chicken in sweet and sour sauce on portion plates and sprinkle with sesame seeds and chopped green onions.

Bon appetit!

05/27/2025

Kiev cutlet
WITH CHEESE

The Kiev cutlet (or Chicken Kiev) is a popular dish of Ukrainian origin that has become a symbol of Ukrainian cuisine. It is known for its rich, crispy coating and a juicy interior, typically stuffed with a flavorful dill-butter mixture.

1. Peel the chicken breasts and cut each piece of chicken breast in half lengthwise.
2. Cover the meat with cling film and beat until about 0.5 cm thick. Salt and pepper to taste.
3. Put a piece of butter, chopped dill, and cheese on the piece of meat and form a cutlet.
4. Beat the eggs until smooth, pour flour and breadcrumbs into separate containers.
5. First dip the cutlet in flour, then in beaten eggs, then in breadcrumbs, so that the entire surface of the cutlet is evenly covered with breading.
6. Heat vegetable oil for deep frying.
7. When the vegetable oil is hot enough, put the cutlets in the deep fryer and reduce the heat to below medium.
8. Turn cutlets constantly so that they cook evenly, about 10 minutes (but do not overcook, the breading should be golden), then remove the cutlets from the deep fryer and put them in the oven for 7 minutes at 390 °F (200 °C).
9. Remove the cutlets from the oven. Serve hot with mashed potatoes or baked vegetables of your choice.

Bon appetit!
More recipes you can find here: dishmagazine.com

03/06/2025

Dorado fillet
WITH PUMPKIN PUREE AND GREENS

Easy and very tasty dish fried dorado fillet.
The main thing in this recipe is not to overcook the fish, dorado fillet should be fried for no more than a minute on each side.
I serve this dish with pumpkin puree, you can find the recipe here: https://dishmagazine.com/recipe/pumpkin-puree/

PREPARATION

1. Rinse and dry with a paper towel fillet Drado. Pepper and salt the fish.
2. Pour olive oil into the pan, add several twigs of thyme to it.
3. When the oil in a pan heats up, put the drado fillet into it.
4. Fry the fish one minute on each side.
5. Frying fish, before serving, can be slightly sprinkled with lemon juice. You can serve a dorado fillet with rice and salad. I like a combination of fish, pumpkin puree and fresh arugula, sprinkled with olive oil and lemon juice.

Bon appetit!

02/03/2025

Bacon sandwich

For an evenly crispy bacon, bake it in the oven instead of frying it. Lay the strips on a rack over a baking sheet and cook at 400°F for 15–20 minutes.

MARINATE ONIONS

1. Wash, clean and cut the onion in half rings.
2. We place the chopped onion in a small deep plate, spray the lemon juice, sprinkle with sugar and salt.
3. Mix well, leave to pickle.

MAKING A SANDWICH

1. Cut off two pieces of chiabatta, grease the cuts with a thin layer of butter and fry in a pan for 2 minutes. Bacon also fry in a pan for 2 minutes until golden crust or in the oven at 400°F for 15–20 minutes.
2. Cut the cheddar into thin slices. Wash and dry the salad leaves well, if desired, tear them arbitrarily with your hands.
3. Grease the fried pieces of chiabatta with mayonnaise and mustard (you can use Avocado cream-sose and pesto sauce instead of mayonnaise). Place slices of bacon, cheese, iceberg leaves, pickled onion and cover with the other half.
4. If desired, place under the grill for 3 minutes to warm up the cheese inside. Cut into portions.

Bon appetit!

More recipes you can find here: dishmagazine.com

01/27/2025

Tuna spring rolls
WITH FRESH VEGETABLES

PREPARATION

1. Wash and dry the lettuce leaves, peel the carrots, beets and mangoes, and cut into strips.
2. We also cut the cucumber into strips.
3. Cut fresh tuna fillet into portions.
4. Pour warm water into a round container (for example, a frying pan) that is larger in diameter than a sheet of rice paper and gently place a sheet of rice paper into the water and keep it there until it gets a little wet (but do not overdo it, otherwise the rice paper will tear).
5. Carefully remove the rice paper and flatten it with your hands on a flat surface.
6. Place lettuce, vegetables and tuna on rice paper, roll the rice paper with the filling into rolls.
7. Decorate with cilantro leaves and sesame seeds.

We eat spring rolls with tuna, dipping them in sweet chili sauce. Bon appetit!

More recipes you can find here: dishmagazine.com

01/20/2025

Pasta carbonara

PREPARATION

1. Put a pot of water on the fire, add salt. After the water boils, put the spaghetti in it.
2. While the pasta is boiling, cut the smoked bacon into small pieces.
3. Into a heated frying pan pour olive oil, finely chopped garlic, then bacon and cook until bacon is slightly crispy.

PREPARING THE SAUCE

1. Mix egg yolks with finely grated Parmesan.
2. Then add cream and mix well.
3. Once the bacon is cooked, drain the fat from the pan, but do not remove the pan itself - its residual heat will gently warm the sauce, preventing the eggs from curdling, and the bacon will add flavor.
4. Turn off the heat and pour the bacon sauce into a warm frying pan and stir.

PREPARATION

1. When the spaghetti is ready, quickly drain it in a colander.
2. Add spaghetti to bacon sauce and mix well.
3. Serve this dish immediately. If desired, you can garnish with fresh basil leaves.

Bon appetit!

More recipes you can find here: dishmagazine.com

01/19/2025

Orange mint tea
WITH CUCUMBER

This versatile drink not only tasty but also offers a wealth of health benefits. The vitamin C from the oranges supports the immune system, while mint aids digestion and adds a refreshing note. Cucumber is hydrating and low in calories, making this beverage a guilt-free indulgence.

Served in a clear glass to showcase its vibrant colors, Orange Mint Tea with Cucumber is as visually appealing as it is delicious.

Honey adds a touch of sweetness and brings its own set of health benefits, including antimicrobial properties that help soothe sore throats and bolster the immune system.

PREPARATION

1. Boil 4 cups of water in a kettle.
2. Add a few sprigs of fresh mint to the teapot; if you don’t have fresh herbs, use dried ones.
3. Pour boiling water over the mint, cover with a lid, and let brew for 5 minutes.
4. Squeeze the juice from half an orange, peel the cucumber and cut into thin slices.
5. Add orange juice, cucumber and a few more sliced oranges to the teapot and let sit for a couple of minutes.
6. Pour the tea into cups and add a little honey.

Your healing tea is ready. Bon appetit!

More recipes you can find here: dishmagazine.com

01/10/2025

Duck breast
IN POMEGRANATE SAUCE NARSHARAB

MARINATE THE DUCK

1. Wash and dry the duck breast well with paper towels.
2. Rub the duck breast with salt and pepper and pour narsharab pomegranate sauce over it.
3. Wrap the duck breast in cling film and put it in the refrigerator for a couple of hours.

PREPARATION

1. Turn oven to 356°F (180°C). Cut the orange together with the peel into slices.
2. Take the duck breast out of the refrigerator, pan fry the duck breast, skin first, until well browned. Then fry the other side in the same way on the fat that has been rendered from the skin.
3. Place orange slices on the bottom of a baking dish, place duck breast on top of the orange, cover with foil and bake at 356°F (180°C) for 15 minutes.
4. Place the duck breast on a serving plate and pour the pomegranate sauce on top.

Bon appetit!

More recipes you can find here: dishmagazine.com

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01/19/2026

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