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Fried Sweet Cheese Pierogi

Joshua Bousel Post a comment

Of all the pierogi that New York has introduced me to over the years, it's the sweet cheese version that has really stolen my heart. Tangy, creamy, sweet, and cheesy, it straddles the line between savory and sweet, making it perfect to eat no matter the occasion. Here's how to make 'em at home. More

Fried Sweet Cheese Pierogi

Serious Eats Joshua Bousel 5 comments

The fried sweet cheese pierogi is tangy, creamy, sweet, and cheesy, straddling a line between savory and dessert that makes it perfect to eat no matter the occasion. More

Pierogi to Go in the East Village

New York Cleo von Siebenthal Post a comment

First Avenue Pierogi & Deli, a tiny stall of a shop off St. Marks Place, offers an extensive selection of pierogi to eat right away or cook at home. They're not perfect, but they're cheap and satisfying all the same. More

Lunch in the Loop: Pierogi Heaven

Chicago Dennis Lee 6 comments

I've always been curious about Pierogi Heaven. Sadly, when you walk in, there are no angels or cherubs made of pierogi, which, now that I think about it, would be pretty creepy. Creepy, yet delicious. More

Chicagoland: Mabenka's Hearty Polish-Lithuanian Fare

Chicago Jennifer Olvera 2 comments

Mabenka Restaurant & Banquets in Burbank serves a hearty mix of Polish and Lithuanian fare. More

From a Polish Country House Kitchen's Pierogi with Potato, Cheese, Bacon, and Peas Filling

Kate Williams 1 comment

From soup-filled to soup-simmered, I have never met a dumpling I did not like. So it was with great excitement that I flipped open From A Polish Country House Kitchen to find not one, not two, but three different recipes for pierogi. More

From a Polish Country House Kitchen's Pierogi with Potato, Cheese, Bacon, and Peas Filling

Serious Eats Kate Williams 8 comments

From soup-filled to soup-simmered, I have never met a dumpling I did not like. So it was with great excitement that I flipped open From A Polish Country House Kitchen to find not one, not two, but three different recipes for pierogi. Pierogi are boiled and then pan fried half-moon dumplings usually filled with some kind of meat, cheese, or potato filling. Pierogi are usually made en masse as a celebratory meal, since all of the kneading, rolling, filling, and boiling can take the better part of a day. Anne Applebaum and Danielle Crittenden's recipe, however, is scaled back to make just enough pierogi for 4 people, so the challenge is a little less formidable. Their classic "Ruskie" filling of potatoes, ricotta, bacon, and peas is a humble one, but it is nonetheless delightful. More

Biala Kielbasa with Pierogi and Sauerkraut

Serious Eats Barbara Hanson 2 comments

The sausage for this recipe was bought at W-Nassau Meat Market ("Kiska") in Greenpoint, Brooklyn. The pierogi and sauerkraut are from the Green Farms Supermarket, directly across the street, which you can read about on Serious Eats: New York.... More

Don't Let Rain Get Between You and Ukrainian Pierogi

New York Zach Brooks 2 comments

St. George Church's varenyky. (Photograph by Blondie & Brownie) Despite it being a pretty wet weekend, people still turned out for the 32nd Annual Ukrainian Festival in the East Village, and after seeing the photo above on the blog... More

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