The worldwide trend for superfoods has also spread to Poland. But just like any other nation, Poles also have their own local products, their own “superfoods”. Their regular intake aids the treatment of many diseases and helps prevent others. Where to look for them? At local markets, tested retailers, and producers, or organic food shops. Here are a few examples.
Read more »about: 8 Polish Superfoods
The unprecedented Jewish vegetarian cookbook published in Vilnius in 1938 has just been republished for the first time in 77 years. It would have been lost forever if it wasn't for the efforts of two students who met at a lecture at the YIVO Institute for Jewish Research. Read more »about: The Vilna Vegetarian Cookbook - Fania Lewando
After the success at the Design Fair in Milan in 2014 the Taste of an Object exhibition from Gdynia returns to the capital of Lombardy. The works will be innovatively displayed with their culinary interpretations in the Polish Pavilion during the Pomeranian Week at EXPO 2015. Read more »about: Milan With a Taste of Gdynia
Groats (in Polish: kasze, singular: kasza) have been a part of Polish cuisine for hundreds of years; they were popular even before Poland was even established as a country. Today it’s often regarded as food of the less fortunate, yet groats were common at the aristocratic tables as well. Read more »about: Polish Food 101 ‒ Groats
Students from Poland and other parts of the world will once again meet each other during workshops, where culinary art comes across design. Under the careful eye of a Polish designer Marek Cecuła they will compose meals on ceramic tableware created on their own. The effects of their work will be showcased in Gdańsk, London and New York. Read more »about: Art Food Workshops 2015: Senses
Famous ambassador of minimalism on plate. One of the first Polish chefs practicing what could be called the cuisine of the future, often applying the sous vide method. He is a perfectionist who doesn't tolerate any weaknesses or shortcuts in the kitchen. Read more »about: Robert Trzópek
It has been known in Poland for centuries, not only as the basis of diets during periods of fasting, but also a tasty and healthy snack. Even before 1939, restaurants served it before lunch as an appetiser, usually with a shot of cold vodka. Read more »about: Polish Food 101 ‒ Herring
Three prominent Turkish chefs and one from Poland created a collection of Polish-Turkish fusion recipes that take both cuisines to new heights and places. Is fusion cuisine a tool of culinary natural selection or a modern atrocity? Read more »about: Cook for Book
Polish cuisine is the result a treasured lore of ancestral ingredients, and has recently bloomed from virtual obscurity to one of the rising stars of the European scene. Its great advantage over long-time favorites like French or Italian fare is its range of unexpected tastes: the sharp pungency of mustard plants, the sparkle of fermentation, and umami galore. Read more »about: A Foreigner's Guide to Polish Cuisine
Pickles are an essential component of Polish cuisine, and the main source of its characteristically sharp taste. There is an incredible variety of recipes for them, but a few classic preparations have already conquered pantry shelves all over the world.
Read more »about: Polish Food 101 ‒ Pickles
The European tradition of quaint cafés serving elaborate pastries to dandified patrons was perhaps born in Vienna, but it also has distinctly Polish roots. Have a seat, order an espresso and a meringue and dig into centuries of café and pastry shop lore in Central Europe. Read more »about: Café Culture in 18th Century Poland
The culinary tastes of the generations born in the PPR (the Polish People’s Republic) were shaped mostly by canteen food and home cooking, which was based on inventiveness forced by the economic situation. Traditional cookery was replaced by nutritional knowledge and taste by caloric content. Food was treated as mere fuel for the working class and peasantry Read more »about: 10 Surprising Eating Habits from the Communist-Regime Era
Every country has a national drink. Poland, is associated with vodka. In the last couple of years thanks to legislative reforms local breweries, wineries, small scale production of craft fruit liqueurs and ciders is returning to work after a long leave of absence. Read more »about: If Not Vodka, Then What?
More and more culinarily conscious Poles stop shopping at supermarket and choose to search for new or forgotten tastes at their local farmer, in a secluded orchard, or in food trucks. The most radical ones take up guerilla gardening. Here’s our subjective review of the latest food trends. Read more »about: Trend Watch: Co-ops, Urban Foragers & Food Trucks
Unknown in Polish territory until the 17th century, kaszanka must have made its way to Poland from either Denmark or from Germany, through Silesia. Wherever it first came from, it is eaten to this day, although in the 17th century it was considered repulsive. Read more »about: Polish Food 101 ‒ Kaszanka
There is no exaggeration in stating that carp is a culinary symbol of Polish Christmas Eve. On this day, Poles usually eat the fish fried in batter or breadcrumbs, served cold in a jelly, or simmered with sweet seasonings – the so-called Jewish carp recipe. At times the fish is also served with a typical gray gravy. Read more »about: Polish Food 101 ‒ Carp
Oscypek is a decorative traditional spindle shaped smoked sheep's cheese from the Podhale region. The best way to savour it is sliced or fried over a hearth with a dash of cranberry marmalade. Read more »about: Polish Food 101 ‒ Oscypek
It’s not clear whether Poland owes its gołąbki to Turkish, Armenian or Jewish influences. They were apparently first served in the Eastern borderlands. A 19th century cook books speak of “stuffed cabbage”. Read more »about: Polish Food 101 ‒ Gołąbki
The history of Polish bigos, commonly known as “hunter's stew” in English, begins many centuries ago. Bigos is a traditional single pot dish, usually made during the winter months or for special occasions. Read more »about: Polish Food 101 ‒ Bigos
Ahead of the Istanbul Design Biennale, three Turkish and three Polish chefs are co-creating a Polish-Turkish cookbook. I joined the Turks on their first visit to Poland, where together we wondered if Poles eat lard every day. Read more »about: Six Cooks One Book
The hearty, comforting dishes of Polish cuisine may seem like more of a winter option, but as the temperatures rise and the sun comes out, so do several refreshing summertime specialities. Fuschia soup, robust cherries, ruby raspberry syrup and crisp cucumber are only a few of the sexy summer treats we list for you below Read more »about: 8 Refreshing Ways to Keep Cool During the Polish Summer
During decades of communist regime, Poles usually could only "enjoy" the simple rural versions but nowadays extravagant stuffing and fancy toppings often turn this simple dish into a gourmet delicacy. Read more »about: Polish Food 101 ‒ Pierogi
Poles are passionate soup eaters. Most of their soups originate froma distant past: some Polish soups have even been mentioned in ancient French cookbooks such as Escoffier's or Ali-Bab's publications. Households and eateries serve them in a traditional, rural version, while some renowned chefs transform traditional soups into modernist dishes.
Read more »about: 10 Strangest Soups
Poland has a long tradition of mushroom picking, and accordingly forest mushrooms are essential ingredients of the Polish culinary tradition. The aroma of forest mushrooms, in particular dried ones, is one of the trademarks of the Polish national culinary heritage. Read more »about: Polish Food 101 ‒ Mushrooms
In the winter of 1988, when I first moved to Poland, there were two sorts of restaurant in Warsaw. The first sort was formal, empty, state-owned and dusty, with a long menu from which one could select things which might or might not actually appear. The waiters were bored, or rude. The lighting was poor. Read more »about: Anne Applebaum Recalls Poland's Food Revolution