Celebrating Easter with a meat-free menu

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Zurek is a soup traditionally made with sausage. Michal Korkosz uses dried porcini and a soft boiled egg in his vegetarian version. Photo credit: Michal Korkosz.

Ham and lamb are traditional centerpieces for Easter dinner. Many think of the holiday as meat-heavy. Michal Korkosz offers alternative menus that are vegetarian-forward and inspired by Polish cuisine, from a soup with a sourdough base to the ubiquitous pierogi. His cookbook is “Fresh from Poland.”

Easter is an all-day affair in Poland, says Michal Korkosz. He offers vegetarian dishes to celebrate the holiday in “Fresh from Poland.” Courtesy of The Experiment Publishing.

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Evan Kleiman