Young Cabbage Gołąbki with Mushroom Sauce Gołąbki are a classic dish in Polish cuisine, but who says they always have to be served with tomato sauce? This time, I propose Young Cabbage Gołąbki, a version made with young, tender cabbage, served with a savory mushroom sauce. It’s a light and subtle combination that’s perfect for warm days. Using young cabbage makes the Gołąbki soft and easy to prepare, while the creamy mushroom sauce adds a delightful flavor. I invite you to try this alternative to traditional Gołąbki with tomato sauce—I’m sure you’ll love it. If you would like to try other kind ..read more

Crunchy Cauliflower Salad – Modern Polish cooking If you’re looking for a refreshing and crunchy salad for spring barbecues, I’ve got the perfect suggestion for you. This raw Crunchy Cauliflower Salad is an excellent side dish for grilled dishes. It’s light, healthy, and full of fresh flavors, making it a great match for grilled meats and vegetables. Unlike traditional salads, which can be heavier, this cauliflower slaw is delightfully crispy and packed with nutrients. It’s perfect for May Day picnics and adds a touch of lightness and freshness to any meal. Check out the recipe below and disco ..read more

Pampuchy Steamed Kluski, also known as Buchty, Kluski na Parze or Parowańce, are a traditional dish in many regions of Poland, like Kujawy, Wielkopolska and Śląsk. These fluffy, tender buns are steamed, not baked, giving them a uniquely light and soft texture. Pampuchy can be served in various ways—either as a sweet dessert with fruit and whipped cream or as a savory side to meat dishes or sauces. They can be prepared with filling (sweet preserve) or without.In the recipe below, I’ll show you how to make Pampuchy at home, ensuring they are as light as a cloud and just as delicious. This versat ..read more

Ser z czarnuszką typu korycińskiego We have delicious cheese in Poland. Not mentioning Twaróg, Oscypek cheese from Zakopane, we have also delicious cheese made by small family producers in Podlasie- Ser Koryciński. There are many additions in option, my favorite is with nigella seeds (czarnuszka), the second favorite is with walnuts. When in Poland I strongly recommend to try both of them! Here is how you can try to recreate the taste of Homemade Rennet Cheese at your home. Ingredients 4 and half liters (one gallon) milk (unpasteurized, straight from the cow, or pasteurized in low temperature ..read more

Masło czosnaczkowe Herb Butter is a great idea for serve it with bread, potatoes, grilled meats, fish, or vegetables. I am experimenting with both herbs I use and dishes I am enriching with herb butter. A lot of space for imagination! Below I share few pictures of the dishes I made with Herb Butter. I try to learn new wild plants and herbs all the time and use them in my cooking. This time a plant with a delicate garlic smell and taste – garlic mustard, in Polish – czosnaczek. Early spring is the perfect time to pick it and use it in the kitchen. Wild plants have many benefits for health (they ..read more

Last time I cooked Hop Shoots in Butter, and they were lovely! This year I wanted to try something new, so I decided to make Fermented Wild Hop Shoots. Recipe is exactly the same as for 2 Days Cucumbers, but while cucumbers are a staple, hop shoots might seem strange to use in a kitchen. Hop shoots have a slightly bitter and earthy flavor with floral and herbal notes. They can also resemble the taste of asparagus or other young vegetables. When pickled, they acquire a mildly tangy taste typical of the fermentation process. They’re popular in cuisines that value wild and traditional ingredients ..read more

Pierogi ruskie z czosnkiem niedźwiedzim Ruthenian Pierogi with Ramps are not a classic of Polish cuisine, actually I just wanted to try something new with Bear’s Garlic, I harvested this year. I didn’t follow any recipe, I just added ramps to Ruthenian Pierogi filling. I prepared them a little bit different compared to original, because I wanted my Pierogi Ruskie to be green inside:) Check my step by step recipe below. Ruthenian Pierogi with RampsIngredients: 500 g/ 1.1 lb flour (the best flour for pierogi in Poland is Poznańska flour, in this case I used spelt flour) 1 egg (optional) 1 tsp s ..read more

Sos Tatarski Tartar Sauce is a classic condiment popular in Poland, that adds a unique flavor and aroma to many dishes. Its creamy texture combined with chopped pickles and marinated mushrooms makes it an excellent complement to grilled dishes, fries, or fish. It can also be simply be served with polish sandwiches or with Easter eggs and cold cuts. Preparing your own Tartar Sauce is simple and allows you to adjust the flavor to your preferences. Here’s a straightforward recipe for homemade Tartar Sauce that will surely satisfy many taste buds. Tartar Sauce – Sos TatarskiIngredients 1 cup mayo ..read more

Szynka Świąteczna z Sosem Szarym Juicy Baked Ham with Grey Sauce is a traditional dish in Polish cuisine. In Poland we prepare it for special occasions, especially for various holidays, like Christmas and Easter. We most often serve it warm as a main course. When there’s a piece of ham left, we serve it as cold cuts on sandwiches. Gray Sauce is a simple old Polish sauce, particularly suitable for both ham and Kluski Śląskie. The whole dish is mostly associated with Silesian and Grater Poland’s regional cuisine. Check out my step-by-step recipe. Baked Ham with Grey Sauce and Kluski ŚląskieIngre ..read more

Easter Horseradish and Eggs Relish is a delicious spread, that is prepared in many Polish families for Easter. I believe when you tried it once you’d be making it on a regular basis. It’s easy to make and requires just a few simple ingredients. Easter Horseradish and Eggs RelishIngredients 4 eggs 1 fresh horseradish root (you can also use a jar of horseradish from a Polish deli) 2 tablespoons of mayonnaise 2 tablespoons of sour cream 1 teaspoon of mustard (optional) salt pepper Grate fresh horseradish finely using a grater or process it in a food processor. Cook the eggs, then cool, peel, an ..read more