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STARTER:    Cheese Balls with Cherry Tomatoes

These colorful cheese balls are a popular party appetizer in Belarus and neighboring countries. Creamy cheese, garlic, and egg form a savory shell around a juicy cherry tomato center, while fresh dill adds a bright herbal coating. They look elegant on a holiday table and require no cooking beyond boiling the egg.

• Appetizers

SOUP:    Rassolnik (Barley, pickles and meat soup)

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

• Soups

SALAD:    Crabmeat and corn salad

"I have always enjoyed the delicate flavor of crab meat; it's a taste that reminds me of the sea's vast mysteries." - Jacqueline Kennedy Onassis

• Salads

MAIN COURSE:    Bacon-Wrapped Meatloaf with Mushrooms

During the Great Depression, meatloaf became one of the most popular dishes in America because it could stretch a small amount of meat to feed a whole family — and wrapping it in bacon later turned this humble, budget-friendly meal into a rich comfort-food classic.

• Breakfast    • Entrees    • Dinner    • Grill

DESSERT:    Croissants

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.

• Baking    • Tortes

NEW RECIPE

   Lavender Syrup

Lavender syrup has long been made in Provence, France, where fields of fragrant lavender bloom every summer. This homemade version uses freshly harvested culinary lavender blossoms to create a delicate floral syrup that pairs beautifully with coffee, tea, lemonade, sparkling water, cocktails, and desserts. The flavor is subtle and elegant—never overpowering—when steeped for the proper amount of time.

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THE MOST POPULAR

   Fried Meat Pies

   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.

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