Page 18FCEBD2B-4FEB-41E0-A69A-B0D02E5410AERectangle 52 Przejdź do treści

Welcome to “Przekrój”!

In case you’re wondering where you are, and especially since you probably can’t pronounce the name of this website, here’s a little help—“Przekrój” (pronounced “p-SHEH-crooy”) is the oldest society and culture magazine in Poland, now available in English.

“Przekrój” Magazine brings English-speaking readers some of the best journalism from across Central and Eastern Europe, in the fields of wellbeing, art, literature, science, ecology, philosophy, psychology, and more. Take a break from the speed and intensity of the daily news and join us!

Szukaj

cooking
35 results
35 results
Reading
Reading
Reading / society
Yam Porridge and Odun Isu
Yam Porridge and Odun Isu
Reading / society

Every year, Nigeria’s different ethnic groups celebrate the yam harvest with food and festivities. How do the Yoruba people prepare Asaro yam porridge?

Mariam Adetona

Reading / society
Po’e and Sunday Lunch
Po’e and Sunday Lunch
Reading / society

On the French Polynesian island of Tahiti, friends and families eat Sunday lunch together. How do they prepare po’e, a traditional pudding-style dessert?

Tiare Tuuhia

Magazine / society
The Pear of Love
The Pear of Love
Magazine / society

The aubergine has a bitter reputation. Yet it is a versatile fruit that can be fried, baked, stewed, steamed, or – best of all – long roasted.

Michał Korkosz

Reading / society
Okroshka and Dacha
Okroshka and Dacha
Reading / society

The Russian summer is characterized by dacha summer houses and cold okroshka soup. What is the origin of these two cultural phenomena?

Aleksei Morozov

Magazine / society
A Tart but Tasty Delight
A Tart but Tasty Delight
Magazine / society

Currants – in their red and black varieties – may be tart, but are full of flavour and nutrition. They also make the perfect partner for summer ice cream.

Michał Korkosz

Magazine / society
A Hint of Appreciation for Mint
A Hint of Appreciation for Mint
Magazine / society

Mint is a diverse herb that can be used in tea, sauce, and as part of the filling in a traditional Polish dumpling (or pierogi).

Łukasz Łuczaj

Magazine / society
Caucasian Fusion
Caucasian Fusion
Magazine / society

Pkhali – balls of wild leaves mixed with nuts and spices – are popular cuisine in Georgia, where the locals enjoy a close relationship to nature.

Łukasz Łuczaj

Magazine / society
Always Eat Your Tubers
Always Eat Your Tubers
Magazine / society

Tubers often end up neglected in the back of the fridge. Yet carrots, celeriac and parsley root can be roasted or boiled to inspirational effect.

Michał Korkosz

Magazine / culture
Furry Caps and Neon Stems
Furry Caps and Neon Stems
Magazine / culture

Maurycy Gomulicki, an artist and mushroom foraging enthusiast, talks about mushrooms, Mexico and his furry pink storeroom.

Tomasz Wichrowski

Magazine / society
Trampled Nobility
Trampled Nobility
Magazine / society

In this edition of ‘Miracle Diet’, we look at the mirabelle plum – a juicy, yellow delight that finds its way into all sorts of liquers and sauces.

Monika Kucia

See all