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Achik-Chuck (also shakarab) is a traditional Uzbek salad that goes especially well with rice pilaf. It is a simple, yet absolutely irresistible combination of very thinly sliced onions, tomatoes, ground black pepper, hot chili pepper and salt. Sometimes vinegar or lemon juice are added. The tomatoes for the salad have to be cut only while holding them in your hand (no cutting board).

Rib eye steak (or ribeye), is a beef steak from the rib section, known as a Scotch fillet in Australia and New Zealand. Meat from that section is more tender and fattier and is said to be more "marbled", than most other cuts of beef. This extra fat makes rib eye steaks and roasts especially tender and flavorful, and well suited to dry heat cooking.

Schnitzel is a traditional Austrian dish consisting of an escalope coated in breadcrumbs and fried. It is a popular part of Viennese and Austrian cuisine. Escalope is a piece of boneless meat which had been thinned out using a mallet, rolling pin or beaten with the handle of a knife. In Austria, the term Wiener Schnitzel is protected by law, and any schnitzel called by that name has to be made from veal.

Falafel is a ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flat bread known as lafa. The falafel balls are topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a mezze.

Salad "Olivier" (Russian: Оливье) An absolute staple of any Russian party table, this salad is composed of boiled potatoes, peas, dill pickles and chicken wrapped in mayonnaise. The original version of the salad was invented in the 1860s by Lucien Olivier, the chef of the Hermitage restaurant, one of Moscow's most celebrated restaurants. Try our take on this iconic European dish. You won't regret it.

Kebab (Persian: كباب, also kebap, kabab, kebob, kabob, kibob, kebhav, kephav, qabab) is a wide variety of meat dishes (traditionally lamb) originating in Persia. In English, kebab with no qualification generally refers to shish kebab served on the skewer. Like other ethnic foods brought by travelers, the kebab has become part of everyday cuisine in multicultural countries around the globe.

Baba ghanoush is an dish of eggplant mashed and mixed with various seasonings. A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color. It is popular in the Levant, and Egypt.

Matbucha (Hebrew: מטבוחה‎) is a cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper. The name of the dish originates from Arabic and means "cooked salad". It is also known as Turkish Salad. It is served as an appetizer, often as part of a meze. In Israel it is sometimes referred to as "Turkish salad".