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Special Consideration
TV Show
Polish recipes and Polish food
About Polish Food
Traditional Polish fare is a blend of Slavic influences, while it also shares roots with French and Italian cuisines. At the turn of the second millennium, root vegetables, wild mushrooms and coarse breads formed Poland’s basic food staples. However, over time, a variety of European influences began to appear.
When Italian princess Bona Sforza became the Queen of Poland in 1518, she brought along her Italian court staff, who soon introduced ingredients previously unknown to the Polish, including tomatoes, lettuce, leeks, cauliflower and chives. Today, the Polish word (wloszczyna) for “standard soup greens”, including parsley root, celeriac, cabbage and leek, translates to “Italian stuff”. More
Key Ingredients
Polish Food
Make sure your kitchen is stocked with these essential ingredients.
MoreSpecial Utensils
Polish Utensils
Find out which special utensils you’ll need on hand during cooking.
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Latest Recipes
Featured Food & Recipes
Hot Tips
Goose fat and roast potatoes
Rough up the edges of parboiled potatoes by tossing them around the colander (like you would bounce a tennis ball on a racket) this helps create a crunchy exterior. Add them to the roasting dish with a couple of tablespoons of duck or goose fat, rolling in the fat and season generously.
Glossary
Nar Eksili
Pomegranate molasses used for salad dressings and marinades it has a savoury, semi sweet taste.
