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Traditional Foods

Food in Poland: Much is Changing, Much Remains the Same

Fabio Parasecoli | Posted 09.19.2016 | Taste
Fabio Parasecoli

When I got the invitation to join a culinary tour in Poland, organized by the Adam Mickiewicz Institute and led by local expert Monika Kucia, I accept...

Keeping Holiday Traditions Alive, From Chicken Liver to Pierogis

Susan Feniger | Posted 02.21.2012 | Los Angeles
Susan Feniger

My first introduction to any kind of ethnic food was my Aunt Faye's chicken liver-and onion egg scramble and my Grandma Morgan's potato pierogis. But especially around the holidays, these two ladies went to town!

Watch: Cultured Pickles and the Coca-Cola of Fermented Foods

Kirsten Dirksen | Posted 01.30.2012 | Home
Kirsten Dirksen

For Alex Hozven, food is either living or dead. At her Cultured Pickle Shop in Berkeley, California, she tends 20,000 pounds of vegetables that "breathe" carbon dioxide. She's simply pickling vegetables, but to most of us used to "dead food," it's a foreign concept.