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

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

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

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

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.

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

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

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

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

STRIPED BASS À LA FIORENTINA Sauté fish fillets in butter and oil until golden. Set aside. In a saucepan, sauté whole peeled tomatoes, anchovies, chopped garlic, chopped cilantro, capers, a splash of balsamic vinegar, and thinly sliced potatoes until potatoes are soft and sauce is thickened. Serve fish on a bed of sauce.