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From a Polish Country House Kitchen's Pierogi With Potato, Cheese, Bacon, and Peas Filling
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 ...
Philly Cheesesteaks inspired by Creed — Binging With Babish
Michael B. Jordan finally lands a role in which he doesn't die tragically - on the contrary, he gets to enjoy a Philly cheese steak with his bohemian DJ-girlfriend between bouts. Is it possible to make this delicacy at home, or is it forever trapped on the silver screen?
Polish pierogi get a Philadelphia-style twist with a gooey cheesesteak filling with shaved beef, caramelized onions, and both provolone and mozzarella cheeses.
Serve With
Roasted Asparagus
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Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Potato and Zucchini Chips with Bacon, Gorgonzola, and Thyme
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Crispy Roasted Parmesan Potatoes
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