These Belarusian fried pirozhki are a true family treasure. In our home, Mom always made a huge batch, because once they hit the table, it was almost impossible to stop eating them. Dad used to say they were so delicious that you’d reach for “just one more” again and again. They weren’t an everyday meal — making them takes time, patience, and care — but Mom made them often enough for the smell of frying dough and savory meat to become one of the most comforting memories of our kitchen.

You can customize this soup any way you like. For example, remove the peas and add celery, or even add only celery instead of peas and corn...

"You can be the ripest, juiciest peach in the world, and there's still going to be somebody who hates peaches." Dita Von Teese

Chakhokhbili is a flavorful Georgian chicken stew with tomatoes and fresh herbs, often cooked with onions, garlic, and a blend of spices. It’s traditionally made with pheasant, but chicken is commonly used.

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.