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Pierogis and Other Polish Favorites
One food trend forecasted for 2014 is an even greater interest in ethnic cuisines. As the world grows smaller with greater connections, we find many opportunities for exploring specific dishes and including them regularly in our cooking repertoire.

IN THIS ISSUE, we're taking a new look at the revival going on with Polish cuisine. We start with a favorite, Pierogis with Potato, Cheese, Bacon, and Peas Filling, then prepare a classic Roast Pork Tenderloin with Orange and Rosemary, and finally, some updated Cabbage Rolls with Wild Mushrooms. Putting delicious, good food on the table is a great way to travel!
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Spring Cooking Classes

REGISTRATION FOR SPRING 2014 CLASSES IS NOW OPEN! 
Many classes are sold out; the highlighted classes below still have openings. 
VIEW Classes on our WEBSITE, OR DOWNLOAD and VIEW/PRINT our PDF Catalog.
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Polish Cuisine
recipeone
RECIPE: Pierogis with Potato, Cheese, Bacon and Peas Filling
RECIPE: Pierogis with Potato, Cheese, Bacon and Peas Filling
How to Make Pierogis
How to Make Pierogis
recipetwo
RECIPES: Roast Pork Tenderloin with Orange and Rosemary
RECIPES: Roast Pork Tenderloin with Orange and Rosemary
Perfect for Cooking Polish DIshes
recipethree
RECIPES: Cabbage Rolls with Wild Mushroom Stuffing in Tomato Broth
How to Roll Cabbage Rolls
Rolling Up Cabbage Rolls
Cookbook Review

Have fun exploring different foods from a variety of cuisines!
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