Pączki are traditional Polish doughnuts are made from yeast-leavened dough that's rich in eggs, sugar, milk, and fats. A touch of spirit, such as rum, is often added to the dough for pączki to prevent the absorption of oil during frying. They are darker and larger than their Austrian cousin krapfen and often ball-like in shape rather than round.

Sernik is a cheesecake from Poland, stemming from old Christian and Jewish traditions. It is made with eggs, sugar, and twaróg - a type of curd cheese that has been used in desserts for hundreds of years. It is believed that sernik originated in the 17th century, when King Jan III Sobieski brought the recipe with him after his victory against the Turks at the Battle of Vienna.

Originating from the historical region of Red Ruthenia, these soft, crescent-shaped dumplings are filled with a combination of potatoes and cheese, which is occasionally modified with various seasonings or fried onions. Pierogi ruskie are usually boiled and shortly fried until they develop a crispy texture.

Known as koldūnai in Lithuania, kalduny in Belarus and kołduny in Poland, these stuffed dumplings boiled in salted water are a staple of regional cuisine. Traditionally filled with minced pork, beef, chicken, curd cheese, or mushrooms, they make for an excellent lunch choice and can be enjoyed with a variety of garnishes, from butter and black pepper to mayonnaise, sour cream, crispy bacon, or spirgučiais (a type of pork rind).

Żurek is a traditional soup characterized by its distinctively sour taste, which comes from sour leavening, or the fermentation of bread and rye flour. The soup also contains meats such as sausages, bacon, or ham, and vegetables such as potatoes and mushrooms.

Placki ziemniaczane are the well-known potato pancakes, a common and straightforward dish enjoyed in all parts of Poland. The combination of grated potatoes and onions, incorporated with eggs and occasionally flour, form the base of the dish.

It is highly versatile, and it can be adapted with crushed garlic or spices such as marjoram, parsley, and chives, to satisfy every taste. Potato pancakes are round and small in size, similar to American pancakes, and usually fried in shallow oil.

This spindle-shaped smoked cheese hailing from the Tatra highlands is made exclusively with salted and unpasteurized milk from the Polish mountain sheep, though sometimes a small amount of cow milk from the Polish Podgórska red cow breed can also be added.

Bundz is a Polish cheese made from sheep's milk. The cheese is produced in the mountainous regions of the country. It is reminiscent of cottage cheese in flavor and texture, and has a mild, fresh flavor. The remaining whey created in the production of bundz is used for the preparation of a traditional Polish sour beverage called żętyca.

Hailing from Podlaskie region, marcinek is a dessert consisting of layers of dough, usually around twenty thin layers, which are coated with cream and stacked to form a cake-like dessert. Similar to a shortcrust pastry, the dough for the cake is made from a combination of butter, flour, sugar, and eggs, while the coating cream typically incorporates sweetened sour cream, whipping cream and flavorings such as lemon zest, almond extract, or vanilla.

The preparation of marcinek is a time-consuming process since each layer is rolled into a circle and baked separately. When the cake is layered and coated, the remaining cream is usually used to cover and decorate the sides and the top of the cake.