If you love butter and chicken, then let's talk about juicy chicken breast wrapped around fresh herbed butter and crumb fried to perfection. The origins of Chicken Kyiv are highly contested: Some sources say it is French, Soviet sources claim that it was created by the chef to the Ukrainian minister of foreign affairs, and I say it was invented in a restaurant called Mocambo on Park Street in Calcutta because little Brinda had her first gastronomic experience in this place when pure butter flowed endlessly out of a perfectly fried roll of chicken. Whatever the source, you can’t go wrong with this dish. We will serve Chicken Kyiv with roasted sliced potatoes and a Georgian appetizer called Beet Pkhali.

Ingredients: Boneless chicken breast, butter, egg, flour, breadcrumbs, parsley, garlic, lemon, canola oil, salt, pepper, beets, garlic, lemon, parsley, coriander, walnut, russet potatoes, olive oil, mustard, balsamic vinegar, salt, and pepper.

Goulash comes from the Hungarian word gulyás. It is a traditional stew of Hungary. Its origins can be traced to the 9th century, when stews were eaten by Magyar shepherds. Traditional Hungarian goulash is a beef and vegetable dish seasoned with paprika that is usually served over buttered noodles. Chunks of beef, mushrooms, roasted red peppers, and copious amounts of paprika melt into an incredibly rich and flavorful pan gravy during the slow cooking process. The addition of sour cream further enriches the sauce.

Ingredients: Beef, fettuccine pasta, salt, black pepper, to taste, flour, olive oil, onions, mushrooms, garlic, red wine, beef broth, roasted red peppers, paprika, sour cream, pasta, and parsley.