This rich and creamy dip became popular in American restaurants in the late 20th century, combining tender spinach, artichokes, and melted cheese into a warm, comforting appetizer. Using marinated artichokes adds extra depth of flavor and a slight tang that makes the dip even more irresistible.

Kharcho is one of the most famous Georgian soups, known for its rich beef broth, warming spices, herbs, garlic, and balanced heat. Traditional kharcho is deeply aromatic and hearty, with slow-cooked broth forming the foundation of the dish. The combination of tomatoes, cilantro, garlic, and khmeli suneli creates its unmistakable flavor.

Potatoes, carrots and eggs can be cooked ahead of time.

Draniki with meat — those golden, crispy potato pancakes with a savory twist! This dish is a staple in Belarusian cuisine. Typically made from grated potatoes, onions, and eggs, draniki becomes even more delicious when filled with ground meat. The meat mixture often includes pork or beef, seasoned with salt, and pepper, creating a delightful blend of flavors and textures.The greens in the minced meat are optional. You can add any other greens you like or not add them at all.

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.