Pantry

Pasulj Tetovac was the pot simmering on the stove all Sunday, filling the kitchen with the smell of home. Va-Va Premium Foods packs these Tetovac h...

Yumis White Beans — the Serbian-pantry dried beans in the household-size sack. Plump white beans in the Yumis Belgrade-kitchen line — the soak-and-...

Krinos Taramosalata is a 397g jar of Greek-style fish roe spread — blended carp or cod roe with olive oil, lemon, and bread, the Levantine-Greek me...

Sliced marinated eggplant always sat next to the olives and peppers on the meze plate before the grill even got going. This is ZerGüt Marinated Egg...

Marco Polo cabbage leaves in brine — whole brined leaves separated and stacked, ready for the sarma roll. Pliable, tangy-clean, no tearing. The dia...

Poland's cucumber salad from Belveder — sliced cucumbers in a mildly sweet-tangy brine with onion and dill, the side dish that lands on every Sunda...

Vitaminka's prva klasa krastavac — Macedonia's first-class cucumber pickle since 1956, the standard Skopje pantries have stocked through every gene...

Belveder's Polish dill pickles — Poland's classic vinegar-brined cucumber, snap-firm with that signature dill-and-garlic hit. Cold-jar crisp, brine...

Bosnia's first-class krastavci from Agrokomerc — Velika Kladuša's brining tradition in the standard pour. Snap-firm cucumbers in a clean vinegar br...

Vitarol's piquant pickle medley — Poland's take on a Greek-salad brine, all peppers, cucumber, and carrot with a spice-edged finish. Crisp, vinegar...

Sorrel soup in early spring was the first taste that said winter was finally over, a sharp green flavor nobody in the family could get anywhere els...

Germany's apfel rotkohl from Kuhne — red cabbage cooked down with apple pieces into a sweet-sour braise, ready to plate. Soft-pliable, fruit-bright...

A vegan pesto like this means the meze platter doesn't have to skip anyone at the table. Fratelli Mantova, an Italian maker founded in 1960, blends...

Foster's pickled garlic with a red-pepper kick — whole brined cloves with paprika edge, snap-firm and aromatic. The garlic jar diaspora cooks keep ...

Russian-style pickled garlic from Zakuson — tender green sprouts braided with whole cloves in vinegar brine, sweet-pungent and snap-firm. The zakus...

Ukraine's pickled garlic from Vkusno Smachno in the spicy pour — whole cloves brined with chili, sharp-tangy and warm-finished. The zakuski-table g...

Croatia's sour cabbage leaves from Hina in the family-host jar — whole brined leaves ready to wrap, scaled for the Dalmatian sarma bake. Soft-pliab...

Every Balkan winter pantry had its row of jars, and pickled garlic was the meza-table favorite that vanished first. Va-Va's jar holds whole raw mar...

Vitaminka's miješana salata — Macedonia's industrial mosaic jar since 1956, the kind Skopje pantries have stocked through every winter. Cauliflower...

Bosnia's miješana salata from Agrokomerc — Velika Kladuša's brining tradition in the family-size pour. Cabbage, carrot, cauliflower, pepper, and cu...

Zergüt's Polish-style sauerkraut in the starter pour — Bulgaria's fermented-cabbage take on the Wigilia classic. Crisp-shred, tangy-clean, lactic-b...

Belveder's sauerkraut with carrot in the everyday pour — Polish kapusta with the sweet-carrot lift, tangy-bright and crisp. Lactic-deep, color-warm...

Lowell's Polish sauerkraut with carrots — kapusta kiszona z marchewką, the Wigilia-table classic in the diaspora pour. Crisp-shred cabbage, soft-sw...

Macedonia's spicy fermented cabbage from Va-Va in the family-size pour — the Balkan take on kimchi, all chili-bright and tangy with lactic depth. C...