Polish Food and Cooking

Latest Articles


Cooking with two Russians

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

The borscht I kissed once...

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 fami an underground hallway — and rediscovered at home
By LINDSAY STERLING  |  November 19, 2008

Antidote to modern life

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


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

Talk soup

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.
’Tis the season for bowls of the hot stuff, from chowders to stews, bisques to consommés  
By LOUISA KASDON  |  January 26, 2007

Café Polonia’s Polish Plate

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



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.
Manhandling the munchies
By CHRIS CONTI  |  September 20, 2006

Antico Forno’s gnocchi di patate

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