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Polish Food and Cooking

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Cooking with two Russians

A day of authenticity, gross assumption, and great soup
Yulia Converse welcomed me into her kitchen in Maine to learn from her mother, Alla Zagoruyko, how to make authentic Russian borsht.
By LINDSAY STERLING  |  March 11, 2009

The borscht I kissed once... an underground hallway — and rediscovered at home
When I was working at the Harraseeket Inn in Freeport, two housekeepers who didn't speak English but giggled a lot brought in a pot of their family's borscht for the employee meal. In the dark basement hall where the employees ate, I tasted serious family-secret-cooking.
By LINDSAY STERLING  |  November 19, 2008

Antidote to modern life

Bigos, the Old-World comfort stew
Finally, she says, “We have in our genes to eat bigos.” No matter where we’re from, I think we all do.
By LINDSAY STERLING  |  November 20, 2007


Russian around for decent Siberian food
I was working on the Russian paradox, when it slapped me right in the column!
By ROBERT NADEAU  |  July 18, 2007

Talk soup

’Tis the season for bowls of the hot stuff, from chowders to stews, bisques to consommés  
Like black ice, soup season comes around when it’s bone-chilling and dark and you’re craving something warm to curl your hands around.
By LOUISA KASDON  |  January 26, 2007

Café Polonia’s Polish Plate

Nothing to laugh about here  
Hopefully you’ll arrive at Café Polonia just as someone is leaving, because otherwise it’s a long wait outside in the cold.
By EVA WOLCHOVER  |  January 17, 2007


Manhandling the munchies
Consider it much more than a promising start for Hovannes, or “Hovik,” Dolarian, better known as “O.V.” to the faithful horde of hungry regulars who fill OV’s Restaurant, an easily accessible, toaster-oven sized diner on Allens Avenue.
By CHRIS CONTI  |  September 20, 2006

Antico Forno’s gnocchi di patate

Ciao down  
From potstickers and pierogies to kreplach and raviolis, the dumpling stretches across the food world.
By LIZ BOMZE  |  September 13, 2006

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