Dumplings are unanimous with Polish cuisine. But with a sudden surge of great Polish chefs breaking the mold and setting the culinary bar very high, modern interpretations of traditional Polish recipes are making a come back. Try these great duck dumplings or ravioli, for example.
This Polish lentil stew, or Grochowka, is very similar to dhal and just as hearty and delicious.
Garnished with spring violets, the verdant cocktail is shaken with a bison grass spirit, Zubrowka, herbs, celery bitters, anise, cucumber & lemon for a vegetal cocktail with refreshing tartness.
Loaded with a vegan potato and onion filling, these pierogi are the perfect winter meal with a side of roasted brussels sprouts.
Karpatka, a Polish version of a vanilla custard slice is made with sheets of choux pastry filled with a creamy, light layer of custard cream.
The Bloomfield Bridge Tavern houses some of the cheapest beer, tastiest kielbasa and nicest bartenders Rebecca Orchant has ever encountered.
Nancy Lopez-McHugh decides to try making homemade stuffed cabbage rolls for the first time. We think they turn out pretty great.
Eastern European food is getting more attention globally, and with Kelsey Hilts delicious Polish recipe, we join the movement.