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When Queen Bona Sforza brought Italian vegetables to Poland during the Renaissance, she also changed the Polish language, adding pomidory—tomatoes—to the vocabulary. Italian flavors melded with Byzantine, Hungarian, Swedish, Turkish and Russian. The Polish kitchen uses oats, rye, wheat, lentils, barley, potatoes, cabbage, and beets, along with ingredients foraged from temperate forests and lakes: mushrooms, berries, and wild hawthorne fruits; venison, and crayfish. The cool climate means soups are always popular. Many Polish dishes-- kielbasa, pierogi, dill pickles, cabbage rolls, borscht, and kasha-- are loved in many countries, and some, like traditional fermented ryemeal soup, may only be found at home. Polish cooking celebrates the calendar, observing passages with food. Poles mark Fat Thursday with ponczki, fried doughnuts, and Ash Wednesday with herring. Horseradish is for Easter and Passover, rugelach for Hanukkah. July is for brining pickles. Some dishes, like carp, are eaten only once a year.

Featured Cook Esitek Cooking Level: Expert Home Town: Krakow, Lesser Poland, Poland Living In: Danvers, Massachusetts, USA

About me: Living in Poland, we made everything from scratch and used fresh ingredients. I like to eat healthy, so I cook everyday, don't eat out often. Last few years I've learned a lot of knew things with experimenting and visiting online cooking sites.I want to keep trying new things, this site is a good help. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »