These colorful cheese balls are a popular party appetizer in Belarus and neighboring countries. Creamy cheese, garlic, and egg form a savory shell around a juicy cherry tomato center, while fresh dill adds a bright herbal coating. They look elegant on a holiday table and require no cooking beyond boiling the egg.

"Only the pure in heart can make a good soup." - Ludwig van Beethove

Beet salads are a staple in Eastern European cuisine, valued for their earthy sweetness and bright color. This version uses both baby beets and their tender stems, creating a zero-waste, herb-forward dish balanced with garlic and red wine vinegar.

You can use any meat for these patties. I prefer a mixture of beef, pork and veal in a 1:1:1 ratio.

Everything tastes better when it's wrapped in a warm, fluffy hug!