Fried potatoes are a dish familiar to every Russian person. However, chefs in restaurant kitchens are convinced that most hostesses do not fry potatoes, but rather boil them in a frying pan.

Spinach and cream risotto is a tender, elegant and remarkably tasty Italian dish with a rich vibrant green color and a delicate creamy flavor — capable of elevating any dinner, yet made from accessible ingredients. The main secrets of real risotto are the right kind of rice (arborio or carnaroli, with high starch content), gradual addition of hot broth in small portions and constant stirring — that's exactly what creates the signature creamy texture. Sauté onion in butter until translucent, add the rice and toast for 1-2 minutes, pour in white wine and let it reduce. Gradually add hot vegetable or chicken broth, stirring constantly, for 15-18 minutes. At the end stir in fresh or frozen spinach, cream and grated parmesan. Proportions for 4 servings inside.

These oil-free baked potato wedges come out beautifully crispy on the outside and fluffy inside without a single drop of fat — perfect for anyone watching calories or following a low-fat diet. The secret is the prep: cut waxy potatoes into wedges, soak briefly in boiling water for 5 minutes to release surface starch (this is what makes them crispy), then pat completely dry and toss with a dry spice mix of paprika, garlic powder, rosemary and salt. Spread on parchment or a non-stick mat and bake at 200°C (400°F) for 30-35 minutes, flipping once halfway. The result rivals oil-tossed wedges in texture and flavor. Proven spice ratios and crispiness tips inside.

Rice as a side dish in chicken broth with grapes is a tasty and easy-to-make side dish. Don't know what to cook with rice quickly and simply? Then this step-by-step recipe with photos is just for you!