59 recipes in this category
Vegetable dishes, pickles, jams, and preserves — traditional ways to cook and preserve the harvest.
Whole round peppers preserved in a vinegar brine with mustard seeds and horseradish. A crisp, mildly tangy winter pickle from the early 20th century.
Quinces simmered in sweet-sour syrup with whole cloves — a rosy-pink Central European winter preserve, perfect with roasted meats or aged cheese.
Tender blanched young garlic cloves preserved in wine vinegar and olive oil with black pepper — a sharp, fragrant spring condiment.
A hearty Central European vegetarian moussaka of pureed white beans layered with hard-boiled eggs, kashkaval cheese, and a sour cream custard topping.
Tender boiled leek hearts served two ways: warm with buttered breadcrumbs, or cold with parsley, oil, and lemon. Simple, elegant, and entirely forgotten.
Young carrots slowly braised with onion in a light, lightly sweetened broth — a simple, delicate Central European side dish with a pale, glossy finish.
Crispy breaded rolls of earthy mushrooms and rice, bound with egg and parsley — a classic Central European side served alongside roast meats.
Young peas slowly braised with garlic and parsley, finished with tender artichokes and a light white roux — a delicate early 20th century spring side dish.
Crispy fried rice patties seasoned with pepper, served with a rich, creamy dried mushroom sauce — a satisfying Central European vegetarian main.