This recipe has not changed for a hundreds of years: The first Polish cookbook from the seventeenth century (Copendum Ferculorum by St. Czerniecki) contains a recipe for ‘figatelle’ – a kind of ...

Modern Polish chefs prove you truly can pickle (almost ... Cabbages should be salted and well massaged, until they start releasing their juices. 5. Garlic is the best possible addition to pickled ...

Our recipe includes an additional ingredient that makes the pierogi taste even better. Pierogi are a delicacy that Poles have enjoyed for centuries. We prepare them both for holidays and just because.