This simple pot of creamy goodness is flavored with smoked ham and aromatic tarragon and basil. It's just what you need to get you through the winter.This recipe is by Bill Hogan was originally published in the Chicago Tribune.
I love this cookie recipe, the cream cheese in the dough gives them an extra bite. It's also nice that you can choose what kind of jam flavors you want to add or even make your own! Just keep in mind you will have to make the dough the night before.
Pączki (pronounced POHNCH-kee) are puffy Polish doughnuts, often filled with jam or custard and made to indulge the day before Lent begins. This recipe puts a modern spin on things by cooking the pączki in an air fryer, creating a slightly lighter version. However, you could use the exact same recipe and fry in oil if you prefer.
While just tad on the sweet side, this hearty and delicious soup will bring welcome warmth to the autumn table. For a beautiful presentation, garnish the soup with a few toasted pumpkin seeds, chopped herbs and a dollop of sour cream. For a vegan-friendly soup, swap the milk for coconut or almond milk.The pumpkin soup recipe is from the "Polish Cookbook" by Joanna Adamska-Koperska (Culinary Arts Institute, Melrose Park, Illinois, 1978). The recipe for traditional soup dumplings is from "The Art of Polish Cooking" by Alina Zeranska (Pelican, 1989). Both recipes were originally published in The Baltimore Sun.
Learn how to make sausage and sauerkraut in this easy slow cooker recipe. Enjoy the tangy mix of sauerkraut, chopped apples and savory caraway seeds with pan-seared kielbasa for a delicious spin on sauerkraut and sausage.Recipe courtesy of McCormick
This diy Irish cream recipe is a perfect copy cat of one of my favorite liqueurs. It’s dangerously delicious, and ridiculously easy to make. Mix up a batch for for your friends this weekend! — The View From Great Island.
This rice dish is one of the oldest in the traditional New Orleans Creole cook’s repertoire. It shares characteristics with Spanish paëllas, but it has even stronger connections with traditional African rice cookery.Some have speculated that “jambalaya” is a contraction of jambon à la ya-ya — marrying the French word jambon, for ham, with the old African Bantu word ya-ya, for rice.Over the decades, jambalaya has taken on a multitude of identities in South Louisiana. The classic New Orleans dish with shrimp and ham is among the “red” jambalayas, thanks to the presence of tomatoes in it. In many of the Cajun com¬munities to the west of the city, “brown” jambalayas, with oysters, giblets and lusty country sausages, are more familiar.In present-day New Orleans homes, jambalaya’s easy preparation makes it popular party fare, especially during such local celebrations as Mardi Gras.This recipe was originally published in "Ralph Brennan's New Orleans Seafood Cookbook," and is used with permission.
Pork stew with melted cabbage and sauerkraut is a hearty, tangy, satisfying dish suited for cold winter nights. Some version of this pork and cabbage stew, called bigos, is enjoyed throughout Poland, where it is considered the national dish.
This amazing Polish cheesecake recipe, topped with strawberries and Jell-O, is the perfect way to sweeten up your day. It's a great recipe for warm weather, pair it with delicious grilled dishes, or bring it to your Fourth of July barbecue this year. This recipe is courtesy of Polish Your Kitchen
This comforting recipe is straightforward and not difficult to make. Make it a day ahead if possible, as the dish improves in flavor when reheated. It's tasty on its own but also very delicious served over buttered noodles or potato dumplings. —Julie Rothman, The Baltimore SunThis recipe is by Jeanette Lehman of Glen Burnie, Maryland, and was originally published in The Baltimore Sun.
In Poland, these donuts are traditionally eaten on the Thursday after Ash Wednesday, to celebrate "Fat Thursday" (while in the US they are typically eaten on Fat Tuesday). Known as pączki (pronounced ponchkee), they are fried, fluffy balls of dough dusted with powdered sugar and commonly filled with jam or custard. With this recipe, your donuts will be super soft and not greasy at all. Adapted recipe courtesy of Polish Your Kitchen