Spinach and artichoke dip is here as a part of my life, and I'm certainly not complaining about it. But sometimes I need to switch things up and take the dip beyond the chip, so I decided to stuff it inside tender pierogi dough instead.
'Pierogi' on Serious Eats
Spinach and artichoke dip isn't just for chips anymore! Stuff the snack-food favorite into delicate pierogi dough to make a meal out of it.
As someone who has spent my whole life in the greater Philadelphia area, I'm most content when there's a big, greasy Philly cheesesteak sandwich full of thinly shaved steak, sweet onions, and melted cheese in front of me. I love cheesesteaks so much that I'm often coming up with new variations on the concept. Today, I want to introduce you to the Philly cheesesteak pierogi.
Polish pierogi get a Philadelphia-style twist with a gooey cheesesteak filling with shaved beef, caramelized onions, and both provolone and mozzarella cheeses.
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.
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.
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.
Here's an idea that works equally well as a whimsical Thanksgiving appetizer and as a fantastic way to cleverly utilize leftovers. Encasing stuffing and gravy in Crescent rolls dough cleverly folded to resemble large ravioli or pierogi, these treats are as tasty as they are adorable.
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.
Mabenka Restaurant & Banquets in Burbank serves a hearty mix of Polish and Lithuanian fare.
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.
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.
[Photographs: J. Kenji Lopez-Alt]...
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....
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...