Snacks

Cooking stuffed peppers in the air fryer cuts the cooking time nearly in half compared to the oven and gives the tops a beautiful golden crust you can't get from stovetop braising. The peppers turn out tender, the filling stays juicy, and the whole dish is on the table in 30-35 minutes. I stuff bell peppers with seasoned ground beef, cooked rice and a sautéed onion-and-carrot base, then air-fry at 180°C (360°F) for about 30 minutes, optionally topping each pepper with a spoon of sour cream and tomato paste in the last 5 minutes. I'll share exact filling proportions for 8-10 peppers and how to keep them from drying out.

Soy-marinated eggs are a popular Asian appetizer known as ajitama or ramen eggs that has become increasingly beloved in home kitchens around the world over the past few years. The eggs turn out with a deep amber-brown exterior, a creamy runny or jammy yolk and the unmistakable umami depth that only soy sauce can provide. The main secrets are the right cooking time (6-7 minutes from the moment the water boils) and at least 6-12 hours soaking in a marinade of soy sauce, mirin, rice vinegar, garlic and ginger. Serve as a snack, in grain bowls, in ramen, in poke or simply with rice. Marinade proportions for 6 eggs inside.

Salo (cured pork fat) cooked in onion skins is a remarkable and very popular preparation method in which ordinary onion skins give the fat a beautiful amber-brown color and an aroma and flavor uncannily close to real smoked salo — without any smoker or actual smoke. The main advantage is how simple and accessible it is: everything you need is already in any kitchen. Rinse the skins from 8-10 large onions and place in a pot with water, salt, sugar, bay leaf, black and allspice peppercorns and garlic, then bring to a boil. Drop in a piece of salo with a streak of meat and simmer for 10-15 minutes, then turn off the heat and leave in the brine for 12-24 hours to infuse. Pat the finished salo dry, rub with garlic and spices and wrap in plastic. Proportions for 1 kg of salo inside.

Armenian stuffed green tomatoes are a bold, herbaceous fermented appetizer where each tomato is sliced open and packed with a fragrant filling of fresh garlic, cilantro, parsley, dill and a little hot chili. The tomatoes ferment in a simple salt brine for 4-5 days at room temperature, then move to cold storage where they keep all winter. The contrast between the spicy herb stuffing and the tangy fermented brine is what makes this dish unforgettable. You can use fully green or half-ripe tomatoes — both work beautifully. I'll share traditional proportions for 3 kg of tomatoes and the herb combinations that taste most authentic.

Georgian-style cabbage with beets is a popular quick-pickled appetizer with a stunning ruby color and a bold sweet-and-spicy flavor. The beets stain the cabbage a deep crimson that looks absolutely gorgeous on a holiday table. Cut the cabbage into large chunks, slice the beets and carrots thin, slice the garlic into chips and pack everything in layers into a jar or enameled pot. Pour over a hot marinade of water, salt, sugar, vinegar, chili and bay leaf. After 2-3 days in the fridge the cabbage is fully cured and ready to serve — pleasantly spicy, lightly sweet and satisfyingly crunchy. Classic Georgian proportions for 2 kg of cabbage inside.

A whole roasted pork loin — known in Russia and Eastern Europe as carbonado — is a centerpiece roast worthy of any holiday table that's actually very easy to prepare. Carbonado is the tender boneless eye of pork loin, and when roasted properly it comes out beautifully juicy and aromatic, with a deeply browned crust outside and tender, slightly pink meat inside. The key is marinating for 8-12 hours in a mix of mustard, garlic, honey, soy sauce and spices, which penetrates deep into the meat and gives it incredible flavor. Roast wrapped in foil at 180°C (350°F) for about 1.5 hours (40 minutes per kg), then open the foil for the final browning. Proven marinade proportions inside.

Tursha is a traditional Armenian and Georgian pickled vegetable preserve built around fresh green beans, mixed with carrots, bell pepper and a generous handful of fresh herbs and garlic in a fragrant, lightly spicy brine. The result is a tangy, savory winter appetizer that pairs beautifully with grilled meat, potatoes, fresh lavash bread or salty cheese. Roughly chop the vegetables, blanch in boiling water for 3-5 minutes, pack tightly into jars and pour over a hot brine of water, salt, vinegar, sugar and spices. Either process for 15-20 minutes or use the triple-pour method for a no-sterilization version. Authentic proportions for 3 kg of vegetables inside.

Omurice is a popular dish of modern Japanese cuisine — a tender omelet wrapped around vegetable-and-meat fried rice seasoned with ketchup or tonkatsu sauce. It's one of the most beloved dishes in Japanese homes and yoshoku-style cafés, and it's often decorated with ketchup designs on top — little hearts or cute faces. The combination of the soft omelet and the lightly tangy rice creates a comforting, well-balanced meal that's loved by both children and adults. Dice chicken breast and sauté with onion and carrot, add cooked rice, ketchup, salt and pepper and mix thoroughly. Beat eggs with milk and a pinch of salt, pour onto a hot oiled pan and form a thin omelet. Place the rice in the middle and fold the omelet around it like an envelope or roll. Draw a pattern with ketchup on top. Proportions for 1 serving inside.