I want to prepare kotlet de volaille. It'a a bit like Cordon Bleu, but using the natural pocket in chicken breast, and inside is just butter and fresh herbs. I thought about tying the meat with a ...
In Poland, where I live, a certain fish dish became very popular not so very long ago. It's called "ryba po grecku" which essentially translates to "Greek-style fish". The recipe is not particularly ...
I've been buying pre-packaged pierogi from Trader Joe's and local Polish delis. But I can't seem to get a straight or consistent answer on how you are supposed to cook them. Should you steam pierogi, ...