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Eastern European

  • Recipe

    Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes

    A mixture of fresh rosemary, sage, and thyme coats quick-cooking pork tenderloin, which pairs beautifully with tender apples and potatoes. The whole thing makes your kitchen smell like a dream,…

  • Recipe

    Chopped Antipasti Salad

    Loaded with bite-size pieces of cheese, salami, tangy peppers, and tomatoes, this salad channels the flavors of an Italian appetizer platter with hints of the Hungarian flavors Nick grew up…

  • Recipe

    Sweet Cheese Strudel

    The rich, not-too-sweet filling for this strudel is made with farmer cheese, a fresh, moist cheese with very small curds that’s the basis for many central European desserts. You can…

  • Recipe

    Apple Strudel

    One bite of this strudel, with its flaky pastry and sweet spiced apple-nut filling, and you’ll understand why it’s worth it to make strudel from scratch. For the filling, use…

  • Recipe

    Bratwurst with Apple-Onion Relish

    Tart apple, tangy mustard, and red pepper add color, crunch, and bright flavor to cheesy brats.

  • How-To

    How to Make Pierogi from Scratch

    A Polish cookbook author shares her grandmother’s recipe for tender potato-and-cheese-filled dumplings.

  • Recipe

    Potato-Cheese Pierogi (Pierogi Ruskie)

    The filling for these pierogi—a mixture of mashed potato, onion, and farmer cheese (a mild, white, dry-curd cottage cheese found in many supermarkets)—comes from eastern Poland, near the former United…

  • Recipe

    Beer-Braised Bratwursts with Pickle Juice Slaw

    A tangy cabbage and carrot slaw is a knockout topping for juicy bratwursts. Long pretzel rolls make an unexpected substitute for the hoagie rolls, if you can find them.

  • Recipe

    Veal Stew with Bacon and Winter Vegetables

    This hearty stew is the perfect dinner for a cold winter's night. Bacon adds a touch of smoky flavor to the mild, tender veal.

  • Recipe

    Cabbage and Mushroom Pierogi (Pierogi z Kapusta i Grzybami)

    These meatless pierogi are a Christmas tradition but they're delicious on any cold night; they can be served either boiled or fried.