This crostini brings together culinary worlds that once seemed far apart—Italian crostini and the classic New York bagel with lox. It’s like a mini bagel reinvented as an elegant Italian appetizer, uniting the smoky richness of Jewish deli tradition with the fresh, herby simplicity of Mediterranean cuisine.

Traditional Russian rassolnik recipe is a hearty soup made with pickles, barley, and beef (or chicken, or pork).

"Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards." - Yotam Ottolenghi

This burger builds on the classic American hamburger, which became popular in the early 20th century, and elevates it with bacon—an addition that gained popularity in diners and backyard grilling culture after World War II. The combination of lettuce, tomato, pickles, and onion (often called “the works”) reflects the traditional way burgers have been served across the United States for decades: simple, balanced, and satisfying.

Croissants, though famously French, actually trace their roots to Vienna, Austria! Their ancestor is the kipferl, a crescent-shaped pastry that dates back to at least the 13th century. Legend says Viennese bakers created it to celebrate the defeat of the Ottoman Turks — the crescent shape imitating the symbol on the Ottoman flag.