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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 PRINCESS20NY Cooking Level: Intermediate Home Town: Krakow, Lesser Poland, Poland Living In: Westchester, New York, USA

About me: I've found this site to be a great source for any possible recipe. I have been cooking for a few years and realized recently it is more of a hobby than a chore for me. Due to my schedule I generally cook only on the weekends. It is a self rewarding experience when something I cook comes out well and others enjoy eating it. Aside from cooking I like Ferraris haha bu. My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »