“People come with their baskets containing eggs, bread, salt, horseradish, ham. Egg is the main component because it’s the symbol of life.”
Lukasz Mazurek and Przemek Marcinkowski run Manchester’s only modern restaurant. Platzki serves new takes on Polish classics, including beef fillet tartare and smoked cottage cheese cakes.
In the Polish capital, All Saints’ Day is a time to remember saints, martyrs, and loved ones—and to gorge on delicious sweets known as pańska skórka, sold at makeshift stalls in the city’s cemeteries.
As a kid in Poland, I grew up eating zapiekanki, a loaded cheesy baguette snack popularised by street vendors after the collapse of the Soviet Union.
With an estimated 830,000 Poles living in Britain, London is awash with handmade pierogi, beetroot borsch, and proper Polish wódka. You just have to know where to look.
When I visited my wife's family in Poland for the first time, I wasn't prepared for the culinary realities of the Eastern European nation. I should have studied more so I could have politely demurred from gluttony. That, or brought along larger pants.
Paczki is Poland’s richer cousin of the jelly donut, eaten on Fat Tuesday and always with copious amounts of beer. In the Michigan town of Hamtramck, some shadier characters even head to the bar bathrooms to powder up a cocaine paczki.
Poland isn't a dungeon of meat and starch, but a wonderland of strawberries, seafood, and locally sourced, seasonal produce. You've just got to know where—and when—to look.