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Starting a Polish restaurant
Starting a Polish restaurantItalian Americans are lucky. When they eat out, they can choose everything from elegant gourmet dining spots to neighborhood pizza joints. On the other hand, except for Chicago, most of the America’s so-called ‘Polish restaurants’ are usually little more than blue-collar American eateries that also include pierogi, gołąbki and kiełbasa on the menu. moreread more
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  How Much Does the Trojan Horse Weigh? (Ile Wazy Kon Trojanski?) [NON-USA FORMAT, PAL, Reg.2 Import - Poland]

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RECIPIE OF THE DAY
Polish doughnuts (Pączki)
Find more recipes		 Polish doughnuts (Pączki)
In Poland, they are eaten especially on Fat Thursday (the last Thursday before Lent). Many Polish Americans celebrate Pączki Day on Fat Tuesday (the day before Ash Wednesday). Traditionally, the reason for making pączki was to use up all the lard, sugar, eggs and fruit in the house, which are forbidden during Lent. more
FEATURED RESTAURANT

Find more restaurants		 Kredens
66-36 Fresh Pond Rd.
Ridgewood, NY 11385
USA

The restaurant offers some simple but ever-appealing dishes like pierogi, borscht or potato pancakes, as well as “more advanced” ones like braised veal with baked apples or herb-marinated braised pork shoulder. more
FEATURED STORE

Find more stores		 Kabanos Polish Deli Two
1635 Great Neck Rd
Copiague, NY 11726
USA

Kabanos Polish Deli has been serving Poles and Polish-Americans since 1987. We invite you to try not only our large variety of cold cuts made on premises, but also your favorite hot meals to go. more
FEATURED LEXICON WORD
KAPUSTA
(kah-POOS-tah)
Cabbage and sauerkraut have long been Polish dietary mainstays. Kapusta kiszona or kwaszona (barrel-cured cabbage or sauerkraut) is the basis for Poland’s national dish bigos, kapuśniak (sauerkraut soup), the Christmas Eve dishes kapusta z grochem and kapusta z grzybami and a common pierogi ... more