The Slovak American Kitchen

Slovak Cooking with an American audience in mind. I lived in Slovakia for two years and developed a love for the food and culture. Most Czech and Slovak cookbooks list ingredients that are difficult or impossible to find in the USA. This blog keeps that in mind and describes the cooking process and alternative methods and ingredients to cater to any culinary background and any palate. I welcome any and all constructive feedback, suggestions, and comments.

Recipe List

Sides:

Knedliky (Bread Dumplings)

Zemiakový Chlieb (Potato Bread)

Obložené Chlebíčky (Open Face Sandwiches)

Vlašský Šalát (Potato Salad)

Tvaroh (Soft Cheese Curds)

Cvikla s Chrenom (Beet and Horseradish Relish)

Main Courses:

Bryndzové Halušky (Slovak National Dish - potato dumpling noodles, sheep cheese, and bacon)

Vepřo-Knedlo-Zelo (Czech National Dish - bread dumpling slices, roast pork, and sauerkraut)

Plnené Papriky (Stuffed Peppers)

Sviečková (bacon-stuffed roast beef in a creamy vegetable sauce with dumplings)

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