The recipe for tender slices of pork loin in a sumptuous cream sauce comes from Gerda Gherghiceanu, a cook in the Saxon village of Viscri. Fragrant with marjoram, a key herb in Saxon cooking, the dish gets tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles.
A specialty of dumpling houses in Tbilisi, Republic of Georgia, these large, juicy pork-and-beef-filled pockets are spiced with chiles, cilantro, and fenugreek.
These pounded pork cutlets are as common in Latvian cafeterias as they are at wedding banquets. Here, they're elevated by a chanterelle cream sauce.
These juicy, beefy smoked sausages, from chef Michael Anthony of New York City's Gramercy Tavern, can be served sliced on a platter accompanied by plenty of mustard.
The porcini mushrooms in this recipe are substituted for prawdziwki, a similar Polish variety.
In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting.
This is not your ordinary burger!
In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed.
This recipe is the winner of our “My Family Recipe Contest,” sponsored by Le Creuset, and comes from the Constantinescu Spetler family in Romania.
Does Not Apply
These delicious kebabs are found in street stalls all over the former Russian empire.