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.

I think any smoked meat can be used in this soup.

This green Greek-style salad highlights ingredients that have been staples in Mediterranean kitchens since antiquity. Dill and feta were commonly paired in Greek home cooking long before tomatoes became widespread, making this fresh, herb-forward salad closer to the oldest forms of Greek salads.

Stuffing vegetables is one of the oldest cooking techniques in Mediterranean cuisine, dating back to ancient times when hollowed peppers and eggplants were filled to make simple ingredients more satisfying. Adding bacon is a later European twist, bringing smoky richness to a dish that was originally built around vegetables and cheese.

Life is full of tough decisions, like choosing between a juicy apple and a slice of apple pie – but why not have both and call it balanced fruitrition!