Herring in Oil {Śledź w Oleju}
I grew up in North-Western corner of Poland, in a city of about 400,000 people called Szczecin. Because of the location and access to...
Polish Deviled Eggs 4 Ways {Jaja Faszerowane}
In the late 1980s, I was about 13-14 years old. Old enough to be a big help in the kitchen. Especially when it came down to set up or...
White Barszcz {Biały Barszcz}
The star of my Easter table, sour rye soup. Barszcz biały is smoky, garlicy and tiny bit sour in taste. In my home, its served first,...
White Sausage {Biała Kiełbasa}
Biała kiełbasa gets it’s name from nothing else but it looking white after being cooked. Its a pork sausage spiced with garlic and...
Horseradish with Beets {Ćwikła z Chrzanem}
Horseradish is one of my favorite condiments. With it’s dual purpose of a topping and a sinus clearing medicine, I always keep a jar...
{Mazurek}
I’m going to be honest with you, sweets are not my strong suite. I’ve never made Mazurek before, but its time I explore this new...
Chicken in Gelatin {Galaretka z Kurczaka}
Chicken jello is what my husband calls this Easter dish. He’s not the biggest fan of it, but he bravely eats it… once a year, on Easter....
Chicken Pâté {Pasztet z Kurczaka}
Pasztet turned out great. It’s sooth and savory with a slight tint of irony liver taste, but not overbearing. You can taste the aromatic...
White Barszcz Starter {Zakwas na Barszcz Biały}
If we want to be ready to cook white barszcz - barszcz biały this Easter, we better prep the starter now. It’s a flavorful, a bit sour...
Polish Marble Bunt Cake {Babka Marmurkowa}
Easter is right around the corner. It’s time to start prepping for this very important celebration (more about Easter soon). I’m starting...
