My paternal bloodline brims with soup: barley stews studded with black mushrooms and opaque as porridge; the thin tomato broth of our Polish Christmas Eve vigil, swimming with dumplings no bigger than ...

We continue to take a trip around the world, learning about Christmas traditions in different cultures. Anna and Dorota Janik, from Janik’s Pierogi Cafe in Westfield, showed us how to make a ...

“Borscht” is what many American cooks will want to call this soup. But it couldn’t be more different from the sweet kinds that often represent the Russian borshch in American kitchens. It belongs to a ...

Polish food is like a giant hug on a plate—warm, hearty and full of sausage, cheese and potatoes (aka all of our favorites). We wish our babci were always at our kitchen table, folding up a batch of ...

To celebrate the 2018 World Cup, For The Win’s Ted Berg is sampling various World Cup countries’ cuisines in the New York City area. To recommend a dish or a restaurant, email [email protected].

1. Into a 4-quart heavy-bottom pot, place the kielbasa and the eggs (still in their shells). Add the water and bring to a boil over high heat. Reduce the heat, cover the pot and simmer gently for 8 ...