This is autumn-winter USTA issue. The cover already emanates the smell of forest and spruce and inside, apart from Christmas relax and delicacies, you will find a guide to Silesia, a section on kitchen tools and interviews with Marek Raczkowski and waiters who put their hearts into their work. (more…)

This Saturday, October 17th smell of brewed tea leaves and roasted coffee beans will wake up sleepy Warsaw. Summer lemonades and ciders will be followed by first autumn days and the two queens: coffee and tea. (more…)

The weather is perfect for mushrooms and markets are full of gifts of the forest. Therefore, Mickey Rotten’s next recipe combines the ingredient of the month - nuts with mushrooms in a truly fall recipe. Crispy filo pastry filled with basil ricotta with Brazil nuts, which are accompanied by porcini mushrooms in port wine. (more…)

How's the mushroom season? The USTA Team is currently in Scandinavia, where the hats tempt us in the forest and stalls. That's why Mickey Rotten decided to join in his series of recipes announced before walnut with chanterelle mushrooms in a delicious tagliatelle. He added generously a bit of figs, because there are such amounts of them in the grocery stores, that it's hard to resist. But the dish tastes as well only with mushrooms or chanterelles. If you will have some vegan peanut butter left, you can also use it for a sandwich or pancakes for breakfast the next day. (more…)

You can make almost anything of it: cosmetics, diesel oil, ropes, walls and even flour! This versatile plant can become one of Earth’s major renewable resources and that is why it is good to get to know it better and start using it, also in the kitchen. The culinary uses of hemp are described in newly released, beautifully designed book „Konopie w kuchni” („Hemp in the Kitchen”) that Usta magazine is media patron of. (more…)

I feel so bad, it's so gray. Each day is long like a spaghetti noodle. There was wind, drizzle, and fog. You got wet, I got wet, jackdaws got wet in the trees. - sings Wojciech Gąssowski and we hum with him. This week Mickey Rotten despite the weather proposes the last recipe in the nut mini-series. Peanut ice cream with caramel served with nasturtium flowers. Comfort food in its purest form - bon appetit! (more…)

Our proposal for the weekend is a trip into the woods. For example for blackberries. Oxygenation of the brain and effort resulting from a walk for several kilometers, combined with the nutritional value of black, sour fruit as a source of antioxidants, anthocyanins and vitamin C will prevent remorse after eating 2 pieces of cheesecake ... Because one won’t be enough! (more…)

We are using the vegetable abundance of the season, experimenting, discovering, tasting. Today our hero will be the cauliflower! We ate already a version with breadcrumbs, we know the cream with prosciutto ham and roasted cauliflower. Magdalena Święciaszek proposes today a cauliflower pie with maturing cheese, tomatoes, herbs and tartar sauce. With a slice of bread and a glass of wine you can start the weekend. Long live Indian summer! (more…)

Baszta is one of vegetarian restaurants in the centre of Wrocław. In the centre, yet hidden in the courtyard of Market Hall. This quiet place with great ambience was opened one year ago by Jarka Kawałko. (more…)

Drooping leaves from trees can change the course of history, as it happened nearly 5,000 years ago in the mountainous south of China, when a few leaves of tea fell into Emperor’s Shen Nong bowl with water. This is - according to a legend – how one of the most important beverages in our civilization was created. We devote attention to the tea in the fall issue of USTA. (more…)

Zjedz sobie Katowice and Zjedz sobie Śląsk are a genuine, sweet guidebooks. In the shape they refer to a box of chocolates. The uniqueness is based not only on the inside. It is a thoughtful composition, designed in every detail. (more…)

Rice with apples, cream and sugar was one of the favorite dishes of our childhood. Today Magdalena Święciaszek proposes a variation on this theme: risotto with coconut milk, muscovado sugar, peaches, dark-blue plums and almonds. Oh wow, it’s good! (more…)