What the springtime in Poland tastes like? It tastes like a new vegetable garden. It tastes like tiny, creamy new potatoes boiled with the skin on, tossed in fresh butter or buttermilk, and topped with fried, runny yolk egg. It tastes like fresh, chopped dill. It tastes like miniature, pale but the sweetest baby carrots and fresh green peas. This is the only time of the year when you can get all these flavors and combine them into one dinner […]

Categories: Breakfast, Butter, Carrots, Communism, Culinary Writing, Dill, Dinner, Eggs, Food Photography, Food Styling, Green Pea, Lunch, Marta Fowlie, Marta Smolczewska, Polish Cuisine, Potatoes, Published by Marta Fowlie, Vegetarian, Vegeterian, Yogurt • Tags: art director, baby potatoes recipe, creative director, creative food stylist los angeles, food photographer, food photographer los angeles, food styling los angeles, food stylist, food stylist los angeles, healthy breakfast, kuchnia polska w USA, memory of communism in poland, personal chef LA, polisg spiring dinner, polish food, polish immigrants, Polish immigrants in US, privet chef in LA, published by Marta Fowlie, Recipe Development, springtime dinner