Olia Hercules

You can use any greens that will wilt in this recipe—chard, kale, and spinach are all delicious with pasta and yogurt.

Serve this dish of dumplings over mushroom stew with a bright winter slaw or some pickles on the side.

The carrots melt into the broth of this comforting soup with meatballs.

These easy Moldovan flatbreads are made by mixing the filling into the dough rather than stuffing it.

The fillings for plachinda often include a salted fresh cheese, as well as spring onions and dill.

This oversize version of khachapuri, the Georgian cheese-filled bread, is both a time-saver and brilliant way to feed a group.

This khachapuri recipe makes all you need for a meal—a luscious cheesy, eggy, buttery bath to dip bread into.

This fried Greek bread—stuffed with feta and spring onions—can be filled with chopped herbs for extra flavor.

If you haven’t tried eggplant with butter before, this will be a revelation. It is delicious and silky and makes for the best starter or sharing dish. Add some fresh herbs too, if you have them.

One take on the Ukrainian salad known as shuki, perfect for Easter.

It’s not a Ukrainian Easter celebration without makoviy rulet, a poppy seed and nut roll. Here, the process is simplified with store-bought phyllo pastry.

Any tender herb or green can be used in this riff on a traditional Georgian spring dish, but cilantro and dill make an exceptional, traditional pairing.

This dish is so simple, but I would award it numerous stars and accolades. Just find excellent mushrooms, really good eggs, some aromatics, and a tiny bit of spice, and you have a beauty of a dish.