Suitable for guests, special occasions, or for bringing to a dinner party or potluck. Some posts that are tagged this way are obviously designed for serving guests. Other posts may be tagged this way to signify that this is a special, high-quality, interesting dish that you’d be proud to serve a guest. Posts that contain entire menus are tagged in a subcategory of Entertaining called “all in one.” Search for it in the category drop down on the right hand side of any page.
This recipe produces the Polish kolachy that grandma made back in the day: cream cheese pastry dough with jam, jelly, or preserves (or maybe nuts) for filling, sprinkled with powdered sugar. It’s thought of as a Christmas cookie, but it’s really more of a two-bite pastry. I’ll show you how to do it.
Simple, Super-Tangy Lemon Bars. Sounds good, right? What if I told you that the filling uses fresh lemon juice as well as lemon zest, which gives them twice the zing as you usually find the typical version? What if I also told you that they’re fairly simple to make, once you understand how to go about it? If you like lemon bars, you’re going to love this recipe.
Looking for wedding cake alternatives? How about cheese wheels? Bourbon Belavittano, Bucheron, Brie, Campo de Montalban, and P’tit Basque all come together in a spectacular, Five-Tier Cheese Wheel Wedding Cake.
The Short Stack is a pancake-flavored, day-drinking (known in the civilized world as “brunch”) cocktail made with maple-flavored whiskey and ginger beer, with a bacon-and-blueberry garnish.
Pollo Tonnato is slices of cold, poached chicken in a easy-to-make sauce consisting of canned tuna, mayo, lemon, capers, and olive oil. It’s a riff off an Italian summer dish: vitello tonatto. I like to garnish this dish with olives to really bring out the Mediterranean flavor.
This Fraisier Cake recipe (Almond Genoise with Pistachio Mousse and Fresh Strawberries) will blow your mind.
This simple and easy recipe for oven-baked Salmon in Brie-and-Bacon Sauce with Asparagus and Crispy Potatoes is perfect for someone who has little experience with fish.
Give your Polish Easter sweet bread a tropical spin: Coconut Babka is a yeast-risen, quasi-cake-like bread, flavored with coconut and coconut milk.
Pierogi may not be easy to make, but they’re easy to cook. They can be served simply boiled once or twice, or fried – perhaps after having been breaded with bread crumbs or crackers. Although they reheat fantastically, they do not take to that greatest reheating mechanism of all time: the microwave. If you want to eat pierogi like a true Pole, serve them with sour cream.