It’s a kind of carbonara but instead of guanciale, I use chanterelles pan-fried with shallots,rosemary, and white wine, adding also some capers that perfectly contrast with silky egg-ysauce. Chanterelle Carbonara …
It’s here! I’m so ecstatic to finally announce my next cookbook, “Polish’d: Modern Vegetarian Cooking from Global Poland”! It’s a continuation of my first book but this time I move …
Silesian potato dumplings aka kluski śląskie are wonderful themselves. But try this: coat those pillows-like balls in a sweet-spicy sesame gochujang sauce. Add smoked tofu and fried broccoli. Make your …
When I want to experience pure pleasure, I cook myself gnocchi in creamy gorgonzola sauce. I balance the naughtiness of this fierce cheese by adding spinach and finely sliced celery. …
A tomato soup is everyone’s favorite. Canned tomatoes come to our rescue during long winters when fresh tomatoes, sweet like summer kisses, are out of season. The key to the …
How to prepare perfect naleśniki, Polish crepes? I have some tricks to achieve utter success – crepes delicate as silk and thin as a paper sheet at the very first …