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Polish Easter Cheesecake

The traditional Polish Easter cheesecake is always baked in an oblong pan. It is not too sweet, very lemony, and, I think, absolutely de...

by Sarah Leah Chase


Faina Merzlyak’s Potato and Mushroom Pierogi

Faina Merzlyak, a Russian-born nurse now living in Brooklyn, uses yogurt in the dough to give her potato pierogi a clean, tart finish. Th...

by Molly O'Neill


Simple Version of Borscht

There are dozens of recipes for borscht—from simple vegetable soups with a couple of chopped beets thrown in to complicated whole-meal af...

by James Peterson


Mushroom-Barley Soup

Like many chefs, I have vivid childhood memories of my mother in her kitchen, and to this day I still remember how she prepared mushroom-...

by David Waltuck


Bow Ties

These deep-fried cookies, tied in a knot shape, are given a snowy dusting of confectioners’ sugar as they cool. A deep-fat fryer makes th...

by Dede Wilson


Rice and Raisin-Stuffed Cabbage Rolls

Plump raisins, apple juice, and a bit of sugar and spice lend a sweetness to these flavorful cabbage bundles made with nutritious and nut...

by Robin Robertson



These baked meat dumplings go very well with soups or salads, especially thick, hearty soups like this one. Served alone, they make a nic...

by Ellen Wright


Cheddar Cheese and Potato Pierogi

The combination of potato and cheddar has been a popular pierogi filling for generations, especially in the great lakes region. Extra-sha...

by Wai Hon Chu and Connie Lovatt


Kasha and Mushroom Pierogi

The meaty taste of these vegetarian pierogi would lead you to think the filling included some amount of beef, but it’s the combination of...

by Wai Hon Chu and Connie Lovatt


Gefilte Fish

Gefilte fish, today a prized delicacy, dates from the late Middle Ages in Germany, where it was conceived as a fish stretcher—an ancient ...

by Sharon Lebewohl


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