Ossetian pies are traditional round stuffed breads from the Caucasus Mountains, especially associated with Ossetian cuisine. The dough is soft and airy, while the filling is generous and flavorful. Authentic Ossetian pies are traditionally thin, with almost equal proportions of dough and filling.

Italian Wedding Soup traces its origins to Italy, where it was called "Minestra Maritata," meaning "married soup." The name refers to the blending of ingredients like meat and leafy greens, a tradition dating back to ancient Roman times when similar soups were made with whatever was on hand.

Feel free to customize this recipe by adding ingredients like thinly sliced green onions, bell peppers, or a dash of hot sauce for some heat.

In classic French cooking, dishes with creamy sauces are often associated with the term “à la crème.” Spinach with cream (épinards à la crème) has been served since at least the 18th century, and pairing it with fish like salmon became popular as a way to balance richness with freshness.

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.