'dill' on Serious Eats

Polish Summer Soba Salad From 'Salad Samurai'

Buckwheat is the pseudo-grain (actually a seed) most associated with Eastern European cooking, often found as kasha or in blinis. It's also the flour used in Japanese soba noodles. So why, WHY, is this killer salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, the first place I've seen soba noodles married with Eastern European flavors? And why didn't I think of doing that myself?? More

From A Polish Country House Kitchen's Twice-Cooked Wild Mushrooms

During foraging season, mushrooms appear on the Polish table in many forms. They can be sauteed, pickled, and simmered into soups. These Twice-Cooked Wild Mushrooms present a unique technique: the 'shrooms are first boiled basically to smithereens. Once totally tender, they take a trip to a skillet with butter, onions, and dill to become even more silky smooth before being finished with sour cream. More

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