New cuisine alert: Poland

Hey everyone!

Big news: Poland just landed on the site.

You probably think you know Polish food. Pierogi, sausage, potatoes. But there’s a lot more going on. Poland sits in the middle of Europe, and its cuisine absorbed centuries of noble feasts, peasant ingenuity, Jewish culinary tradition, and Soviet-era scarcity, all layered on top of each other. That history shows up in the food.

You’ll find buckwheat where other countries would put rice or pasta, a sour rye soup (żurek) that has no equivalent anywhere else, and a smoking tradition that archaeologists trace back to the seventh century. Pork is eaten daily everything, but so does the fermented foods: sour bread, soured soups, brined vegetables that crunch against all that fat.

The section is live now. Go explore, and let us know what surprises you.

Happy eating,

Ieva