This Tarragon and Sea Salt Butter is beautifully light and fragrant. It adds a wonderful hint of anise to your meal. Perfect for meat or fish or simply on a piece of good bread.
The natural sweetness of ripe Italian plums (in Poland known as węgierki, literally Hungarians) blends perfectly with the earthy, pungent aroma and spicy flavor of fresh ginger and the sweet, woody fragrance of cinnamon. Since ginger has a very strong flavor, I suggest that you add it gradually, spoon by spoon, to match your taste….
The Mediterranean take on mashed potatoes, intensely flavored with extra-virgin olive oil and garlic instead of dairy products such as butter or milk.
An express version of the classic farmer’s bread, packed with a generous portion of flax and sunflower seeds. Simply combine all ingredients, set aside to rest, knead, proof and bake. Stored in an air-tight container, bread box or a plastic bag farmer’s bread stays fresh for up to a week.
Its delicate texture and rich flavor of dark chocolate truly make this one THE best marbled kugelhopf. …
As thin and delicious as their French cousins. Polish naleśniki (nah-lesh-NEE-kee) are crepe-like pancakes that can be served with either sweet or savory fillings. Filled and rolled they can also be baked or coated with breadcrumbs and fried. Enjoy these crepes for breakfast or brunch. Serve them warm with your favorite jam, sprinkled with confectioners’ sugar, drizzled…
Plain yet delicious. Prepare the dough the night before and place it in the refrigerator. All you have to do in the morning is shape, bake and enjoy your perfect breakfast rolls.
Pork Milanese is traditionally served with lightly dressed arugula, however, you can serve it with potatoes or pasta if you prefer. This dish is a good choice for a quick weeknight dinner.
A crispy, spicy alternative to french fries, perfect as a side dish to meat or poultry.
A New York classic, these iconic cookies are more like flat cakes coated with chocolate icing on one half and vanilla on the other. They are best eaten within 24 hours of baking when the cake is at its softest. But if you store them in an airtight container at room temperature, they’ll be good…