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Welcome to "Przekrój"!

In case you wonder where you are, and especially since you probably can’t pronounce the name of this website, here’s a little help. “Przekrój” (pron. ‘p-SHEH-crooy’) is the oldest magazine about society and culture in Poland. Now it’s also available in English!

“Przekrój” Magazine brings to the English reader some of the best journalism from across Central and Eastern Europe, in such fields as culture, society, ecology and literature. Stand aside from the haste and fierceness of everyday news and join us now!

Szukaj

recipe
21 results
21 results
Reading
Reading
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

Magazine / society
Roots, Japanese-Style
Roots, Japanese-Style
Magazine / society

Burdock root appears to be ordinary, but – as the cuisine of Japan, China and Korea attests – it can easily be transformed into something quite delightful.

Łukasz Łuczaj

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 / society
Carpe Diem
Carpe Diem
Magazine / society

Our gastronomy expert reflects on the Polish tradition of eating carp on Christmas Eve, and gives a recipe for coconut carp curry.

dr Ryan Bromley

Magazine / society
Culinary Meditation
Culinary Meditation
Magazine / society

On lazy days – when you want to cook without effort and take time to read or day-dream – it’s good to know some methods for kitchen action with no action at all.

Monika Kucia

See all