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One food trend forecasted for 2014 is an even greater interest in ethnic cuisines. As the world grows smaller with greater connections, we find many opportunities for exploring specific dishes and including them regularly in our cooking repertoire.
IN THIS ISSUE, we're taking a new look at the revival going on with Polish cuisine. We start with a favorite, Pierogis with Potato, Cheese, Bacon, and Peas Filling, then prepare a classic Roast Pork Tenderloin with Orange and Rosemary, and finally, some updated Cabbage Rolls with Wild Mushrooms. Putting delicious, good food on the table is a great way to travel!
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