Mamaliga, Moldovan-style, is an ancient national dish made from cornmeal that has been a "second bread" in Moldova and Romania for centuries and still stands as a symbol of home cooking in the region. It's served hot and firm, paired with Moldovan brynza cheese, pork cracklings (jumări), sour cream and fresh herbs — a simple, hearty and surprisingly satisfying combination. The main secret to real mamaliga is the correct ratio of water to fine-ground cornmeal (1 cup of cornmeal to 3 cups of water) and constant stirring with a wooden spoon to prevent any lumps from forming. Salt the water, bring it to a boil, slowly stream in the cornmeal and cook over low heat for 25-30 minutes, stirring constantly, until the porridge is thick and pulls away from the sides of the pot. Turn out onto a board and slice into portions with a thread. Classic proportions for 4 servings inside.

Buckwheatotto is a dish that resembles risotto but is made from buckwheat instead of rice. It is an invention of skilled chefs who managed to give simple buckwheat porridge a new and exquisite taste.

Japanese chahan with chicken and vegetables is a popular dish of modern Japanese cuisine — fragrant fried rice tossed in a wok or a large skillet over high heat with chicken, vegetables, egg and soy sauce. In its cooking method, chahan resembles Chinese chaofan but has its own distinctive features: a more restrained ingredient list, the obligatory addition of green onion and a characteristic "smoky" aroma from the high heat. It's an ideal all-in-one dish for a weekday dinner. Cube the chicken breast and stir-fry in a wok over high heat for 3-4 minutes, add finely chopped carrot, onion and pepper and cook for another 2-3 minutes. Add cooked, cooled rice and toss quickly. Pour in beaten egg and soy sauce and finish with green onion. Proportions for 4 servings inside.

Perhaps in every Uzbek city there is its own recipe for pilaf and they have many similar moments. However, the Samarkand pilaf stands out noticeably in this list. Its feature is that it is not mixed, but laid out on a common plate in layers: a layer of rice, a layer of carrots, and on top – meat. Traditionally, pilaf is eaten with hands, alternating the products as one wishes.