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Vegetables & Preserves

75 recipes in this category

Vegetable dishes, pickles, jams, and preserves — traditional ways to cook and preserve the harvest.

A tangy, smoky warm potato salad dressed with hot bacon vinaigrette and mustard — a Central European staple, best served straight from the pan.

Young zucchini hollowed and filled with a light mixture of butter, egg, grated cheese, and parsley, then slowly baked.

Thinly sliced fresh radishes dressed with sour cream and oil, sharpened with lemon and white pepper.

A hearty Central European potato and pea salad with cucumber, onion, and a clean oil-and-vinegar dressing, finished with fresh parsley.

Tender boiled kale dumplings bound with semolina and egg, finished with golden breadcrumbs fried in butter and a spoonful of sour cream.

Silky mashed potatoes enriched with butter, egg yolks, sour cream and hard cheese, baked until golden.

Pan-fried spinach and rice patties bound with egg and butter — a meatless Central European staple, crisp at the edges and tender inside.

Large mushroom caps stuffed with a wine, tomato and garlic filling made from the stems and skins, gratinated with breadcrumbs.

Whole round peppers preserved in a vinegar brine with mustard seeds and horseradish. A crisp, mildly tangy winter pickle from the early 20th century.