We have weather here, and nature decided to give people some warmth. The middle of October, and outside the window +15 degrees (yesterday there was a cover of the Most Holy Mother of God - the snow should

Hello! I have not written for a long time, too much has happened during this time, but I hope you are still with me and crave for new culinary posts from @ chernyy-povar I am glad to announce that I have

To our great regret, we know a little about English cuisine - oatmeal, fish-n-chips, tea five-of-the-clock, puddings, that's all what can call to mind a standard man in the street. Meanwhile, in the foggy

They say that the name "tiramisu" means "cheer me up" in Italian. I do not know, I'm not strong in the languages ​​of the Mediterranean, but I really respect this dessert. Surely there

Despite the fact that for the first time cakes called Bouchee appeared in France during the Great French Revolution, they gained special popularity in the USSR. And today I will tell you how to make this

Researchers of the history of this dessert claim that it was first prepared in New Zealand on the occasion of the birthday of the great ballerina Anna Matveevna Pavlova (1881-1931). I can't argue with

And one more dish that I brought from a trip to the Elbrus region is a folk Kabardian cake called Khychin (which means, in the translation into the language of native aspen, a crochet cut crosswise) Still,

It so happened that my vacation at a ski resort in the Elbrus region was smoothly turned into a culinary tour of the dishes of Kabardian cuisine. So now, my friends, we will have a number of posts about

We continue our journey through Russi, my friends! The other day I returned from Kabardino-Balkaria, if you do not know this is a region of Russia located on the very border with Georgia. Your black chef

Do you know that yeast pies are one of the most classic Russian confectionery products? Foreigners associates russian cuisine precisely with yeast pies with filling. Usually, for yeast pies I use a yeast

Well, since we have winter, and quite cold, I want to warm you up a little with a story, as I was there where it's colder than you are now ;-) airport of Neryungri-town, isn't it nice? ;-) Last winter,

Today I got lamb and I urgently needed to do something with it. In general, the decision came quickly, I will prepare the Dumlyama! Who does not know, this is a national Asian dish made of stew lamb and

I hope, friends, you managed to recognize me as a good pastry chef. And now I want to reveal one more my hobby for you. I am an avid traveler and I like to travel around the expanses of my vast country.

The perverted fantasy of the Black Chef is looking for something else to please his family and friends (and make them to grieve about their dream for a shrinking waist size) This time we will make pancakes

Kaluga dough, did anyone hear such a name? And meanwhile, it's not even a dough in the usual sense of the word, but an old Russian delicacy with a difficult fate. It is said that it was invented in the

Today in my blog another old Russian sweetness, which you all know and, I hope, love. Once upon a time this yummy was called "Smokva", but now ... As it is called now, I will not say, you will

Well, about the black bread, it was a joke. But after all this bread is made of rye flour? So! And I make pancakes with it. Generally pancakes from rye flour, I think more authentic Russian national cuisine,

On Monday, the Great Lent begins in Russia. This is the longest and strictest abstinence of the Orthodox Church. And this week we have Shrovetide - a week of saying goodbye to the Russian winter. At this

The next Russian national pastry - Hvorost - can now be bought in stores. As for this particular recipe for brushwood, it was given to me by my own father (he is an electronic technician and not a cook,

It's nice, isn't it? Want to know recipe - write me in comments!