STARTER: Egg Salad Sandwich with Tomato, Chives & Parsley
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The egg salad sandwich likely originated in late 19th–early 20th century Europe and the U.S., when chopped boiled eggs mixed with mayonnaise became popular. It spread quickly as a cheap, protein-rich lunch, especially in American delis and lunchboxes. Your version with tomato, chives, and parsley is a fresh modern twist.
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• Appetizers
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SOUP: Chicken Noodle Soup
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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...
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• Soups
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SALAD: Cucumber and radish salad
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"A real woman can make three things out of nothing: a hat, a salad and a scandal." Coco Chanel
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• Salads
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MAIN COURSE: Spaghetti with Fish and Spinach‑Cream Sauce
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A light, creamy pasta that brings together tender fish, fresh spinach, and a silky sauce for an easy, elegant weeknight dish.
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• Breakfast
• Entrees
• Dinner
• Grill
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DESSERT: Kiev
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If you eat the whole cake without cutting it, it turns out that you ate only one piece. :)
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• Baking
• Tortes
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NEW RECIPE
Pickled Zucchini Salad with Dill
Lightly pickled vegetables are a staple in Eastern European kitchens, where quick marinades bring out fresh flavors while keeping a crisp texture. This zucchini salad is bright, aromatic, and refreshing—perfect for warm days or as a contrast to rich dishes.
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THE MOST POPULAR
Ricotta Cheesecake
Ricotta cheesecake is a lighter, more delicate alternative to classic dense cheesecake, inspired by traditions of Italy where ricotta has long been used in desserts. Its soft, airy texture pairs beautifully with bright, slightly tart flavors—like lingonberry jam, which adds a vibrant contrast and balances the creamy richness.
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