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STARTER:    Corn Dogs

Corn dogs are one of America's most iconic fairground foods. The combination of a juicy hot dog wrapped in a crisp, golden cornmeal batter became popular at state fairs and amusement parks during the mid-20th century. This version uses kefir, which gives the batter a slight tang and helps create a light, tender coating.

 Appetizers

SOUP:    Schi (Cabbage Soup)

Schi is a centuries-old Russian soup, beloved for its simple ingredients and flavor that deepens over time. Traditionally enjoyed over several days, it gets tastier as the flavors meld. With Hungarian paprika, this version adds a modern twist to a classic comfort food.

 Soups

SALAD:    Green Greek Salad

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.

 Salads

MAIN COURSE:    Stewed chicken (Chakhokbili)

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.

 Breakfast     Entrees     Dinner     Grill

DESSERT:    Baklava

Baklava gets better with time as the flavors meld together, making it even more irresistible the next day!

 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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