Author: R. Kirilin
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~40 minutes | Total time: ~6 hours (including rising and cooling) | Serves: 16 (1 loaf, 16 slices) | Difficulty: Moderate Quick Overview Bloom yeast in…
Skip to main content Part of our Heritage Kitchen Glossary – short guides to the ingredients and techniques behind Eastern European cooking. Put a plate of holubtsi next to a plate of gołąbki and almost nobody could tell you which is which. Both are cabbage leaves blanched soft, wrapped around rice and minced pork, braised…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: about 45 minutes | Total time: about 4 hours, plus overnight soaking | Serves: 16 | Difficulty: Moderate Quick Overview Replace half the flour with whole…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: about 45 minutes | Total time: about 4 hours, plus overnight soaking | Serves: 16 | Difficulty: Moderate Quick Overview Soak poppy seeds in scalded milk…
Skip to main content Part of our Heritage Kitchen Glossary – short guides to the ingredients and techniques behind Eastern European cooking. The short answer Salo is cured pork back fat, cut into thick slabs and rubbed with salt, often with garlic, rather than cooked down right away. Shkvarky are what happens when you fry…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~40 minutes | Total time: ~4 hours (including rising) | Serves: 24 (2 loaves, 12 slices each) | Difficulty: Moderate Quick Overview Replace half the all-purpose…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~40 minutes | Total time: ~4 hours (including rising) | Serves: 20 (2 loaves, 10 slices each) | Difficulty: Moderate Quick Overview Bloom yeast in warm…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Prep time: 15 minutes | Cook time: 50 minutes | Serves: 6 | Difficulty: Easy Quick Overview Swap the pork ribs for lean turkey breast, which cooks in…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Prep time: 20 minutes | Cook time: 1 hour 30 minutes | Serves: 6 | Difficulty: Easy Quick Overview Simmer pork ribs into a rich broth with onion,…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Prep time: 25 minutes | Cook time: 30 minutes | Serves: 8 | Difficulty: Easy Quick Overview Boil potatoes whole in their skins until tender, then peel and…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Prep time: 20 minutes | Cook time: 30 minutes | Serves: 8 | Difficulty: Easy Quick Overview Boil potatoes whole in their skins until tender, then peel and…
Skip to main content Part of our Heritage Kitchen Glossary – short guides to the dishes, ingredients and techniques of Eastern European cooking. Three tables, three bowls, the same crimson color – and three genuinely different soups. Ukrainian borscht, Polish barszcz czerwony, and Jewish beet borscht all start from the same root vegetable, grew up…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Prep: ~1 hour | Cooking: 2–3 hours | Serves: 6–8 | Makes: approximately 16–18 rolls | Difficulty: Intermediate Quick Overview The cabbage preparation is identical to the traditional…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Prep: ~1 hour | Cooking: 2–3 hours | Serves: 6–8 | Makes: approximately 16–18 rolls | Difficulty: Intermediate Quick Overview Soften a whole head of cabbage, either by…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Serves: 6 | Two variants included: Leaner Turkey Kapuśniak and Vegetarian Kapuśniak | Difficulty: Easy Quick Overview Choose a path: leaner turkey in place of pork ribs and…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Quick Overview Brown the pork ribs, then build a broth base with onion, root vegetables, and spices Simmer the ribs and vegetables until tender, about 30 minutes Add…
Skip to main content Part of our Heritage Kitchen Glossary – short guides to the ingredients and techniques behind Eastern European cooking. The short answer Kneidlach are the soft dumplings that give matzo ball soup its name – round balls made from matzo meal, beaten eggs, a fat such as schmaltz or oil, and a…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~25 minutes | Total time: ~45 minutes | Serves: 4 (about 12–14 pancakes) | Difficulty: Easy Quick Overview Bake or air-fry instead of pan-frying — the…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~25 minutes | Total time: ~35 minutes | Serves: 4 (about 12–14 pancakes) | Difficulty: Easy Quick Overview Drain fresh farmer’s cheese or cottage cheese thoroughly…
Skip to main content Part of our Heritage Kitchen Glossary – short guides to the ingredients and techniques behind Eastern European cooking. The short answer Zakwas is a Polish fermented sour starter – grain or vegetable left to sour naturally in water over several days until lactic fermentation gives it a clean, tangy acidity. It…
Skip to main content Part of our Heritage Kitchen Glossary – short guides to the dishes, ingredients and techniques of Eastern European cooking. Ask for a potato pancake in Warsaw, Kyiv and a Jewish home in either city, and you will get three different answers that look almost the same on the plate: placki ziemniaczane,…
Skip to main content Part of our Heritage Kitchen Glossary – short guides to the ingredients and techniques behind Eastern European cooking. The short answer Schmaltz is rendered poultry fat – almost always chicken, historically goose – that served as the primary cooking fat of Ashkenazi Jewish kitchens for centuries. Where French cooking reaches for…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Traditional Recipe Card Jump to Lighter Recipe Card Jump to Nutrition Active time: ~1 hour | Total time: ~4 hours (including chilling) | Serves: 8 | Difficulty: Moderate Quick Overview Simmer fish bones,…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: 15 minutes | Total cooking: 45 minutes | Chilling (optional): 4+ hours | Serves: 6 | Difficulty: Easy Quick Overview Simmer whole beets in water or…
