A typical Polish meal would consist, probably, of pork or chicken, a green vegetable, a fruit compote, potatoes and dessert. This stovetop (including the dessert) menu is especially great for warm weather cooking, but it's a meal my family enjoys year-round.
Boneless center-cut pork chops or pork tenderloin are pounded thin, dredged in flour, egg and breadcrumbs and fried quickly to a golden brown for a delicious main course.
The acidity of the rhubarb cuts the fattiness of the pork and rhubarb's sweet-tangy flavor profile is refreshing.
This cool and refreshing salad doubles as a vegetable. It's best dressed at the last minute, otherwise it will become watery.
Dill is a common herb in Polish cooking, and its marriage with boiled potatoes and caramelized onions is a match made in heaven.
Also known as angel wings in the States, these Polish crullers were traditionally made for weddings or holidays. Now, they're served year-round. They fry up very quickly so before you start, make sure you have all your ducks in a row. Or maybe that's all your chrusciki in a row!