Syrniki is a dessert consisting of fried cottage cheese pancakes that are usually garnished with honey, fruit jam, sour cream, or applesauce. It is part of the Russian (where it's sometimes also called tvorozhniki), Belarusian, Ukrainian, Latvian and Lithuanian cuisine.

Kartupeļu pankūkas are Latvian potato pancakes, a quick mid-week meal that almost everyone knows how to prepare. They are made with a combination of grated potatoes, eggs, and flour, seasoned only with salt and pepper. Fried until golden brown, kartupeļu pankūkas are traditionally served with sour cream and lingonberry sauce.

Ķiploku grauzdiņi is a traditional snack and the Latvian version of garlic bread. In order to prepare it, rupjmaize rye bread is cut into slices, then pan-fried in butter or oil on both sides for a few minutes. The slices are removed from the pan, drained on paper towels, then rubbed with garlic cloves on both sides. Ķiploku grauzdiņi can also be baked in the oven, and the slices are then just drizzled with oil or smeared with butter.

These crescent-shaped pastries are one of the national Latvian dishes that appear in numerous varieties throughout the country. When prepared with yeast, they are traditionally larger in size and served as a snack. The smaller versions, usually made with a thin, buttery pastry, are intended to be eaten alongside various hearty soups.

Aukstā zupa is a refreshing Latvian cold soup with an unusual, deep pink color. It is made with beets, cucumbers, kefir, hard-boiled eggs, and milk sausage. Greens such as dill and scallions are essential, and most people also enjoy the soup with a dash of vinegar.

Rupjmaize is a traditional bread consisting of whole-grain rye, baked in a hearth oven and shaped into an elongated loaf. It has a unique flavor that is both sour and sweet. The bread pairs well with smoked fish, cold cuts, and strong, pungent cheeses such as Roquefort.

Frikadeļu zupa is a Latvian meatball soup with numerous variations and recipes. The soup is usually prepared with a combination of water, carrots, celery, and potatoes. It is flavored with bay leaves and peppercorns. The meatballs are made with ground beef or pork (or a combination), milk, eggs, onions, flour, and breadcrumbs.

Originating in Latvia, karbonāde is the country’s beloved take on the world-famous Wiener schnitzel. This meat specialty is typically made with a thinly pounded pork cutlet that is coated in a combination of flour, beaten eggs, and (sometimes) breadcrumbs before it is fried to perfection.