Onion Pastry (Cebularze)

Living in New York, you come across bialys in many supermarkets. Now, as you may know, bialys are essentially baked flat bagels with an onion center, and they originate in Białystok, Poland (hence the name). I have a problem with many of these 2017 “bialys” because most of them barely have any onion ARGHHH! There is a similar regional pastry from Lublin called lubelskie cebularze. These have a slightly more yeasty and airy dough, and are topped with onion and poppy seeds. This recipe is more similar to that of lubelskie cebularze but differs in that the onions are caramelized before they top the dough and are baked. Anyway, if you like bialys, you will probably like this recipe. These buns have A LOT of onion toppings, but you can tone it down with less…I guess. ¯\_(ツ)_/¯

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Roasted Butternut Squash and Tomatoes

Due to unseasonably warm temperatures and an increase of greenhouse grown produce in my local grocery stores, I have had been able to buy both butternut squash and good tomatoes at the same time. Lucky me, because when roasted, these two taste amazing and their flavors become enhanced to the Nth degree. Roasted together? A+++ Continue reading

Ground Meat Patties (Kotlety Mielone)

Kotlety mielone, or ground meat patties, are a home cooking classic. These are easy to make and are great as left overs so you can make a few days worth of dinner at once woooo! You can also use any kind of ground meat you like, just make sure you get the best quality meat you can find. Using raw grated onion is the way to go here in my humble opinion…the flavor gets evenly distributed, and it’s just the way I’ve always seen it done!
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Herb Stuffed Mushrooms

Easter is upon us! It is time to make the pilgrimage to the nearest Polish and/or other Eastern European shops around to stock up on kielbasa, candies, and other goods. The traditional Polish Easter meal includes kiełbasa, biały barszcz, potatoes, stuffed eggs, sałatka jarzynowa, hard boiled eggs, breads, and various desserts. These herb stuffed mushrooms are another easy addition to your Easter meal, or any meal or gathering for that matter, and they feature two common ingredients in Polish cooking–mushrooms and dill (aka Polish air freshener).  Continue reading

Shredded Beet Salad

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This might not be shocking to hear, but beets show up quite a bit in Slavic cooking. Most famously, they are the star ingredient of various borscht/barszcz recipes accoss the region, and ćwikła, a grated beet and horseradish condiment that is almost always served on Easter and many Passover meals. Continue reading

How to Cook Kasza Gryczana (Buckwheat)

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Here comes another roasted buckwheat post (I think I’ve unknowingly become a lobbyist for the buckwheat growers of the world)! While there’s already been a post on buckwheat with onions and mushrooms and a variation of breakfast buckwheat, this post is a how-to for plain buckwheat that can be used as a side or as a base for many dishes. It is extremely easy and it is a great thing to cook ahead to have on hand for the week…you will be very happy to come home after a long day at work and already have half a meal ready and waiting for you! These proportions are for roasted buckwheat, which holds its shape and has more flavor than the unroasted variety. Continue reading

Potato Dumplings (Kluski)

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The humble potato shines in this basic recipe and makes approximately 65 heavenly potato pillows. Kluski are delicious when fried with some butter and breadcrumbs on a pan, with a mushroom sauce, or in soups. I’m pretty sure that this is the second most popular form of potato in Poland, right after potato and cheese pierogi 🙂 Continue reading

Baked Chicken and Root Vegetables (One Pan Dish)

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There are very few things that are as comforting as a good bowl of chicken soup. Given this universal truth, it makes sense that a baked chicken dish that incorporates many of the same core ingredients tastes delicious as well. This is an easy one pan dish that uses most of the base vegetables in the always reliable rosół recipe on this site, but could also be substituted with other similar ingredients. Think of it as the “not a soup, chicken soup in a pan” recipe. You’ll notice that most of these are hardy root vegetables and therefore will bake similarly. If you do substitute, you need to be strategic and place faster cooking vegetables in the center of your pan and slower cooking vegetables on the outside, where the heat tends to be more intense. Continue reading