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Polish Heritage Month: our ancestral legacy in a changing America
Polish Heritage Month: our ancestral legacy in a changing AmericaToday, many people take Polish Heritage Month for granted. Come October, politicians issue proclamations, and there are exhibitions, concerts, various presentations and other events highlighting Polish contributions to America. But this was not always the case. Polish Heritage Month is a relatively recent development. By “recent” I mean it originated in the latter half of the 20th century. Prior to then, accentuating one’s ethnic roots was often regarded as being divisive if not downright “un-American”. moreread more
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Pork stew – Polish style  (gulasz wieprzowy)
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Pork stew – Polish style (gulasz wieprzowy)
Another dish borrowed by the Poles which has become mainstream, traditional cuisine. The stew type meat dish is Hungarian in origin although the Polish version is not as spicy. Various vegetables, spices and a hint of beer make it a flavorful and delicious dish none the less. more
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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
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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
RYBA W GALARECIE
(RIH-bah v gah-lah-REH-cheh)
Fish in sparkling clear aspic is a typical Polish cold starter course. Carp is the preferred fish for this dish but other fresh-water species such as trout, pike and walleye (as well as sea fish) are also good. Lemon juice and/or horseradish as well as Tartar sauce adds tang to this otherwise ... more