A kolache (also spelled kolace, kolach, or kolacky, from the Czech plural koláče) is a type of pastry consisting of fillings ranging from fruits to meats to cheeses inside a bread roll. Originally only a sweet dessert from Central Europe, they have become popular in parts of the United States, especially in Texas, where the meat-filled versions, such as those made with sausage and jalapeños, apparently originated. Several cities, including Prague, Oklahoma and Caldwell, Texas, hold annual Kolache Festival celebrations, while Montgomery, Minnesota claims to be the "kolacky capital of the world"and holds an annual festival known as "Kolacky Days"Verdigre, Nebraska stakes the same claim,[http://ci.verdigre.ne.us/" target="_blank" >^* with a similarly named festival. Prague, Nebraska is commonly known as the home of the world's largest kolache.

It was the sweet chosen to represent the Czech Republic in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.

Ethnic bakeries in the Chicagoland area produce kolache for sale in grocery stores.

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L.A. Times - Food & Dining

Could that be ice in my soup?
Wed, 29 Aug 2007 00:00:00 -0700
This August 2007 article suggested chilling out -- with a bowl of naeng myun, the served-cold Korean specialty with springy noodles and a tangy broth. Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of chewy buckwheat noodles quickly disappear. Occasionally there are pauses for a spoonful of icy-cold tangy broth, a bite of crunchy pickled daikon or cucumber, a sliver of crisp-sweet Asian pear, or a slice of tender beef brisket.
High-end restaurants on a tightrope of economic uncertainty
Wed, 08 Oct 2008 00:00:00 -0700
Celebrity chefs behind Melisse, Anisette, Craft and other deluxe dining spots try to lure recession-wary diners. PEOPLE always have to eat, but do they have to dine out? That's the question Southern California's top chefs are facing after the last few weeks of grim economic news.
Mix and match to create a spice blend all your own
Wed, 08 Oct 2008 00:00:00 -0700
Whether it's a Cajun or charmoula combination, add a fresh dimension to a traditional blend of herbs and spices with your own flavor pairings. Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala garam masala from India, Middle Eastern baharat , Thai green curry paste -- each of these blends of spices and herbs has its origins as a cornerstone of a regional cuisine. Traditionally developed over time and honed through generations, spice blends are calculated combinations of fresh or dry ingredients that create a symphony of flavors. Walk the spice aisle of any store and commercial variations abound.

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