STARTER: Fried Meat Pies
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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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• Appetizers
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SOUP: Borscht
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• Soups
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SALAD: Green Greek Salad
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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.
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• Salads
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MAIN COURSE: Fish Patties
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"Never eat the last cutlet from the frying pan. You won’t be satisfied with just one cutlet, and you’ll have to wash the empty frying pan..."
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• Breakfast
• Entrees
• Dinner
• Grill
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DESSERT: Baklava
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Baklava gets better with time as the flavors meld together, making it even more irresistible the next day!
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• Baking
• Tortes
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NEW RECIPE
Smoked BBQ Shrimp
These smoked shrimp are incredibly juicy, lightly smoky, and coated in a tangy barbecue glaze with horseradish, Worcestershire sauce, and fresh lemon juice. They cook quickly over gentle indirect heat, making them an excellent appetizer or main course for backyard cookouts. Apple or alder wood adds a mild, sweet smoke that complements the delicate flavor of the shrimp without overpowering them.
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THE MOST POPULAR
Burger & Sandwich Buns
Soft, enriched buns like these grew out of early American milk‑bread traditions, the same baking style that eventually shaped the first hamburger rolls in the 1900s. What began as a simple, home‑baked bread quickly became the foundation of one of the world’s most beloved sandwiches.
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