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Crisp Potato Pancakes with Sour Cream or Applesauce
Potato pancakes sit at the crossroads of German, Polish, Jewish, and Eastern European home cooking. Serve them with sour cream, applesauce, or both.
Crisp Potato Pancakes with Sour Cream or Applesauce

Potato pancakes sit at the crossroads of German, Polish, Jewish, and Eastern European home cooking. Serve them with sour cream, applesauce, or both.

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Total Time 35 minutes

Servings: 12 pancakes

Ingredients Method Notes

Ingredients

Ingredients
4 large russet potatoes, peeled
1 small onion
2 eggs
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
Oil for frying
Sour cream or applesauce

Method

Instructions
Grate potatoes and onion. Squeeze out as much liquid as possible.
Mix with eggs, flour, salt, and pepper.
Heat a thin layer of oil in a skillet. Drop batter by spoonfuls and flatten.
Fry until crisp and browned on both sides.
Drain and serve hot.

Notes

Squeezing the potatoes dry is the key to crisp pancakes.
Related Recipes
Food Notes and Sources
- Visit Pittsburgh food and drink guide
- Heinz History Center
July 7, 2026
Stuffed Cabbage Rolls, Pittsburgh-Style Halupki
Stuffed cabbage, often called halupki in Pittsburgh-area families, is made with cabbage leaves wrapped around meat and rice and baked in tomato sauce.
Stuffed Cabbage Rolls, Pittsburgh-Style Halupki

Stuffed cabbage, often called halupki in Pittsburgh-area families, is made with cabbage leaves wrapped around meat and rice and baked in tomato sauce.

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Total Time 2 hours

Servings: 8 servings

Ingredients Method Notes

Ingredients

Ingredients
1 large head cabbage
1 pound ground beef
1/2 pound ground pork
1 cup cooked rice
1 onion, minced
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1 large can crushed tomatoes
1 can tomato sauce

Method

Instructions
Core cabbage and simmer until leaves soften. Remove leaves carefully.
Mix beef, pork, rice, onion, egg, salt, and pepper.
Place filling in cabbage leaves, fold sides, and roll.
Spread tomato sauce in a baking dish. Add rolls and cover with crushed tomatoes.
Cover and bake at 350 degrees for 1 1/2 hours.

Notes

Leftovers taste even better the next day.
Related Recipes
Food Notes and Sources
- Visit Pittsburgh food and drink guide
- Heinz History Center
July 7, 2026
Holiday Nut Roll
Nut rolls are holiday staples in many Western Pennsylvania and Eastern European households. This version uses a soft yeast dough and sweet walnut filling.
Holiday Nut Roll

Nut rolls are holiday staples in many Western Pennsylvania and Eastern European households. This version uses a soft yeast dough and sweet walnut filling.

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Total Time 3 hours

Servings: 2 rolls

Ingredients Method Notes

Ingredients

Ingredients
3 1/2 cups flour
1 packet active dry yeast
1/2 cup warm milk
1/4 cup sugar
1/2 cup butter, softened
2 eggs
1/2 teaspoon salt
2 cups ground walnuts
1/2 cup brown sugar
1/4 cup milk for filling
1 teaspoon vanilla

Method

Instructions
Dissolve yeast in warm milk with a pinch of sugar.
Mix flour, sugar, butter, eggs, salt, and yeast mixture into a soft dough. Rise until doubled.
Mix walnuts, brown sugar, milk, and vanilla into a spreadable filling.
Divide dough in half. Roll each piece, spread filling, and roll up.
Rise 30 minutes, then bake at 350 degrees until golden, 30 to 35 minutes.

Notes

Cool before slicing to keep the swirl neat.
Related Recipes
Food Notes and Sources
- Visit Pittsburgh food and drink guide
- Heinz History Center
July 7, 2026
Chocolate Gobs with Cream Filling
Gobs, also known elsewhere as whoopie pies, are a Western Pennsylvania dessert made with soft chocolate cake rounds and sweet cream filling.
Chocolate Gobs with Cream Filling

Gobs, also known elsewhere as whoopie pies, are a Western Pennsylvania dessert made with soft chocolate cake rounds and sweet cream filling.

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Total Time 1 hour

Servings: 12 gobs

Ingredients Method Notes

Ingredients

Ingredients
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 egg
1/2 cup oil
1 cup buttermilk
1 teaspoon vanilla
1/2 cup butter
1 1/2 cups powdered sugar
1 cup marshmallow creme

Method

Instructions
Whisk flour, cocoa, baking soda, and salt.
Beat sugar, egg, oil, buttermilk, and vanilla. Stir in dry ingredients.
Drop batter onto lined baking sheets and bake at 350 degrees for 9 to 11 minutes. Cool.
Beat butter, powdered sugar, and marshmallow creme until fluffy.
Sandwich filling between two cake rounds.

Notes

Wrap individually for lunchbox-style treats.
Related Recipes
Food Notes and Sources
- Visit Pittsburgh food and drink guide
- Heinz History Center
July 7, 2026
Homemade Chocolate-Covered Ice Cream Bars
Western Pennsylvania has a soft spot for old-fashioned ice cream treats. These homemade chocolate-covered bars are a nostalgic freezer dessert inspired by that tradition.
Homemade Chocolate-Covered Ice Cream Bars

Western Pennsylvania has a soft spot for old-fashioned ice cream treats. These homemade chocolate-covered bars are a nostalgic freezer dessert inspired by that tradition.

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Total Time 30 minutes

Servings: 8 bars

Ingredients Method Notes

Ingredients

Ingredients
1 quart vanilla ice cream
12 ounces semisweet chocolate
2 tablespoons coconut oil
Chopped peanuts, optional

Method

Instructions
Line a loaf pan with parchment. Press softened ice cream into the pan and freeze until firm.
Cut frozen ice cream into bars. Insert sticks if desired and freeze again.
Melt chocolate with coconut oil until smooth.
Dip frozen bars in chocolate and add peanuts if using.
Freeze until set.

Notes

Work quickly so the ice cream stays firm.

This is a homemade inspired treat, not a branded copy.
Related Recipes
Food Notes and Sources
- Visit Pittsburgh food and drink guide
- Heinz History Center
July 7, 2026
Romanian Sarmale Stuffed Cabbage Rolls
Sarmale are Romanian stuffed cabbage rolls, often made with pork, rice, onion, herbs, tomato, and a little smoked meat for depth.
Romanian Sarmale Stuffed Cabbage Rolls

Sarmale are Romanian stuffed cabbage rolls, often made with pork, rice, onion, herbs, tomato, and a little smoked meat for depth.

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Total Time 2 hours

Servings: 8 servings

Ingredients Method Notes

Ingredients

Ingredients
1 large head pickled or fresh cabbage
1 pound ground pork
1/2 cup uncooked rice
1 onion, minced
1 teaspoon dill
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cups tomato sauce
Smoked bacon or smoked pork, optional

Method

Instructions
Soften cabbage leaves and trim thick ribs.
Mix pork, rice, onion, dill, thyme, salt, and pepper.
Fill cabbage leaves and roll tightly.
Layer rolls in a pot with tomato sauce and smoked meat if using. Add water to barely cover.
Simmer gently until rice and meat are cooked, about 2 hours.

Notes

Serve with sour cream and mamaliga.
Related Recipes
Food Notes and Sources
- Heinz History Center
- Visit Pittsburgh food and drink guide
July 7, 2026
Romanian Mamaliga with Cheese and Sour Cream
Mamaliga is Romanian cornmeal porridge, similar to polenta, often served with cheese, sour cream, stews, or stuffed cabbage.
Romanian Mamaliga with Cheese and Sour Cream

Mamaliga is Romanian cornmeal porridge, similar to polenta, often served with cheese, sour cream, stews, or stuffed cabbage.

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Total Time 30 minutes

Servings: 6 servings

Ingredients Method Notes

Ingredients

Ingredients
5 cups water
1 teaspoon salt
1 1/2 cups yellow cornmeal
2 tablespoons butter
1 cup crumbled feta or farmer cheese
Sour cream for serving

Method

Instructions
Bring water and salt to a boil.
Whisk in cornmeal slowly to avoid lumps.
Reduce heat and cook, stirring often, until thick, 20 to 25 minutes.
Stir in butter.
Serve hot with cheese and sour cream.

Notes

For firmer mamaliga, cook longer and let it set before slicing.
Related Recipes
Food Notes and Sources
- Heinz History Center
- Visit Pittsburgh food and drink guide
July 7, 2026
Romanian Mici with Mustard
Mici, also called mititei, are small skinless Romanian sausages seasoned heavily with garlic and spices, then grilled and served with mustard.
Romanian Mici with Mustard

Mici, also called mititei, are small skinless Romanian sausages seasoned heavily with garlic and spices, then grilled and served with mustard.

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Total Time 45 minutes

Servings: 6 servings

Ingredients Method Notes

Ingredients

Ingredients
1 pound ground beef
1/2 pound ground pork
1/2 teaspoon baking soda
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon thyme
1/4 cup beef broth
Mustard and bread for serving

Method

Instructions
Mix meats, baking soda, garlic, salt, pepper, paprika, thyme, and broth until sticky.
Chill at least 2 hours.
Shape into small sausage-like rolls.
Grill or pan-sear until browned and cooked through.
Serve with mustard and bread.

Notes

Chilling helps the mixture hold its shape.

Safety note: Cook ground meat to a safe internal temperature of 160 degrees.
Related Recipes
Food Notes and Sources
- Heinz History Center
- Visit Pittsburgh food and drink guide
July 7, 2026
Romanian-Style Sour Meatball Soup, Ciorba de Perisoare
Ciorba is Romanian sour soup. This meatball version is tangy, vegetable-rich, and comforting without being heavy.
Romanian-Style Sour Meatball Soup, Ciorba de Perisoare

Ciorba is Romanian sour soup. This meatball version is tangy, vegetable-rich, and comforting without being heavy.

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Total Time 1 hour 15 minutes

Servings: 8 servings

Ingredients Method Notes

Ingredients

Ingredients
1 pound ground pork or beef
1/3 cup rice
1 egg
1 onion, divided
2 carrots, diced
2 celery ribs, diced
8 cups broth or water
1 can diced tomatoes
1/4 cup lemon juice or sauerkraut juice
Parsley or dill
Salt and pepper

Method

Instructions
Mix meat, rice, egg, half the onion, salt, and pepper. Roll into small meatballs.
Simmer remaining onion, carrots, celery, broth, and tomatoes for 20 minutes.
Add meatballs and simmer until cooked through and rice is tender.
Add lemon juice or sauerkraut juice to taste.
Finish with parsley or dill.

Notes

The sour note should be bright but balanced.
Related Recipes
Food Notes and Sources
- Heinz History Center
- Visit Pittsburgh food and drink guide
July 7, 2026
Romanian Cozonac Sweet Bread
Cozonac is a Romanian holiday sweet bread, often swirled with walnut, cocoa, poppy seed, or raisins.
Romanian Cozonac Sweet Bread

Cozonac is a Romanian holiday sweet bread, often swirled with walnut, cocoa, poppy seed, or raisins.

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Total Time 4 hours

Servings: 2 loaves

Ingredients Method Notes

Ingredients

Ingredients
4 cups flour
1 packet yeast
3/4 cup warm milk
1/2 cup sugar
3 eggs
1/2 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups ground walnuts
2 tablespoons cocoa
1/2 cup brown sugar
1/4 cup milk for filling

Method

Instructions
Activate yeast in warm milk with a pinch of sugar.
Mix flour, sugar, eggs, butter, vanilla, salt, and yeast mixture into a soft dough. Rise until doubled.
Mix walnuts, cocoa, brown sugar, and milk into filling.
Divide dough, roll out, spread filling, roll up, and place in loaf pans.
Rise again, then bake at 350 degrees for 35 to 45 minutes.

Notes

Cool completely before slicing.
Related Recipes
Food Notes and Sources
- Heinz History Center
- Visit Pittsburgh food and drink guide
July 7, 2026
Pennsylvania Pork and Sauerkraut
Pork and sauerkraut is a German-American and Pennsylvania tradition, especially on New Year’s Day, but it is welcome whenever cold weather calls for comfort food.
Pennsylvania Pork and Sauerkraut

Pork and sauerkraut is a German-American and Pennsylvania tradition, especially on New Year’s Day, but it is welcome whenever cold weather calls for comfort food.

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Total Time 3 hours

Servings: 8 servings

Ingredients Method Notes

Ingredients

Ingredients
3 pounds pork shoulder or loin roast
2 pounds sauerkraut
1 onion, sliced
1 apple, chopped
1 tablespoon brown sugar, optional
1 cup water or broth
Salt and pepper

Method

Instructions
Season pork with salt and pepper and brown in a Dutch oven.
Add sauerkraut, onion, apple, brown sugar, and water or broth.
Cover and bake at 325 degrees until pork is tender, about 2 1/2 hours.
Slice or shred pork and serve with sauerkraut.

Notes

Serve with mashed potatoes or spaetzle.
Related Recipes
Food Notes and Sources
- Heinz History Center
- Visit Pittsburgh food and drink guide
July 7, 2026
German-Style Pork Schnitzel
Schnitzel is a crisp breaded cutlet, usually served with lemon, potatoes, cabbage, or noodles.
German-Style Pork Schnitzel

Schnitzel is a crisp breaded cutlet, usually served with lemon, potatoes, cabbage, or noodles.

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Total Time 30 minutes

Servings: 4 servings

Ingredients Method Notes

Ingredients

Ingredients
4 boneless pork cutlets
Salt and pepper
1/2 cup flour
2 eggs, beaten
1 cup breadcrumbs
Oil for frying
Lemon wedges

Method

Instructions
Pound pork cutlets thin and season with salt and pepper.
Dredge in flour, dip in egg, then coat with breadcrumbs.
Fry in shallow oil until golden and cooked through, 2 to 3 minutes per side.
Drain and serve with lemon.

Notes

Do not press breadcrumbs too hard; a loose coating fries lighter.

Safety note: Cook pork to at least 145 degrees and rest before serving.
Related Recipes
Food Notes and Sources
- Heinz History Center
- Visit Pittsburgh food and drink guide
July 7, 2026

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