This Central European classic was an accompaniment to a pork roast, the comfort food of Carol’s childhood. It was easy and very good. Note that this was started the day before, rested overnight in the refrigerator to meld the flavors, and then reheated the second day. This version is adapted from a favorite cookbook, The Read More …
Stuffed cabbage is classic Eastern European comfort food. If available, they are so much better if made with fermented cabbage leaves, which can be bought at Eastern European groceries, and add a pleasant acidity to the dish. The fermented leaves (which are essentially sauerkraut which has not been shredded) also cut out the otherwise Read More …
This is the kind of warming flavorful dish which is the definition of comfort food, and which makes the whole house smell great while it cooks. A few years ago, the daughter of our choir director took a trip to Europe visiting Poland and Barcelona, and she commented when she returned s on how much Read More …