Tag: heritage recipe
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: ~30 minutes | Total time: ~13–17 hours, plus soaking the beans | Serves: 8 | Difficulty: Easy Quick Overview Soak pinto and white beans overnight Brown…
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: ~45 minutes | Total time: ~2½ hours | Serves: 6 | Difficulty: Medium Quick Overview Fry finely chopped mushrooms until their liquid has cooked off Pound…
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: ~2½ hours | Serves: 6 | Difficulty: Medium Quick Overview Pound thin slices of beef and season them with salt 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 Active time: ~1 hour | Total time: ~3 hours (including two rises) | Serves: 9 (about 18 doughnuts, 2 per serving) | Difficulty: Moderate Quick Overview Make 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: ~1 hour | Total time: ~3 hours (including two rises) | Serves: 9 (about 18 doughnuts, 2 per serving) | Difficulty: Moderate Quick Overview Bloom 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: ~40 minutes | Total time: ~5½ hours (including rising and cooling) | Serves: 16 (2 loaves) | Difficulty: Moderate Quick Overview Make a sponge of yeast,…
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: ~5½ hours (including rising and cooling) | Serves: 16 (2 loaves) | Difficulty: Moderate Quick Overview Make a sponge of yeast,…
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 they look like the same dish. Both are cabbage leaves softened in boiling water, wrapped around minced pork and rice and…
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 salted pork fat. It can be plain or have streaks of meat running through it, and some cooks also use smoked salo. Shkvarky are cracklings: small cubes of…
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 and cooling) | Serves: 20 (2 loaves, 10 slices each) | Difficulty: Moderate Quick Overview Replace half…
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 and cooling) | Serves: 20 (2 loaves, 10 slices each) | Difficulty: Moderate Quick Overview Bloom yeast…
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: 2–2½ hours | Serves: 6–8 | Makes: approximately 16–18 rolls | Difficulty: Intermediate Quick Overview Prepare the cabbage exactly as in 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: 2–2½ hours | Serves: 6–8 | Makes: approximately 16–18 rolls | Difficulty: Intermediate Quick Overview Soften a head of cabbage by freezing 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 Healthy Kapuśniak Recipe: Sauerkraut Soup with Turkey Active time: ~30 minutes | Total time: ~1¾ hours | Serves: 6 | Difficulty: Easy Quick Overview Brown chunks of skinless…
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 Traditional Kapuśniak Recipe: Sauerkraut Soup with Pork Ribs Active time: ~30 minutes | Total time: ~1¾ hours | Serves: 6 | Difficulty: Easy Quick Overview Brown the pork…
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: ~20 minutes | Total time: ~45 minutes | Serves: 4 (about 12 pancakes) | Difficulty: Easy Quick Overview Drain the farmer’s cheese well; lower-fat cheese is…
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: ~30 minutes | Total time: ~35 minutes | Serves: 4 (about 12 pancakes) | Difficulty: Easy Quick Overview Drain or sieve the farmer’s cheese if 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, chicken or goose, the cooking fat of Ashkenazi Jewish kitchens in Eastern Europe. Geese were slaughtered before Hanukkah so that their fat would last through…
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 Nutrition Active time: ~1 hour | Total time: ~3 hours, plus chilling overnight | Serves: 8 | Difficulty: Medium Quick Overview Simmer the fish heads and bones with…
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: ~20 minutes | Total time: ~1 hour 20 minutes, plus chilling if served cold | Serves: 6 | Difficulty: Easy Quick Overview Peel the beets, cut…
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: ~30 minutes | Total time: ~55 minutes | Serves: 4–5 (about 12 patties) | Difficulty: Easy Quick Overview Grate potatoes, zucchini and onion; squeeze hard 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 Active time: ~35 minutes | Total time: ~45 minutes | Serves: 4–5 (about 16–18 pancakes) | Difficulty: Easy Quick Overview Grate the potatoes and onion on the large…
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: ~45 minutes | Total time: ~4 hours, plus chilling the broth overnight | Serves: 8 | Difficulty: Medium Quick Overview Simmer a whole chicken with carrots,…
