You can use a regular rolling pin, but for better shaping of individual dough rounds, consider a short, skinny one available at ethnic groceries (including Asian food stores). It's about the thickness ...

Making pierogis is a labor-intensive process, but we have sped up and modernized the process with the use of a stand mixer, pasta rollers and pierogi molds. These recipes are the ones handed down from ...

As we gear up for Christmas, a mere six days away, holiday food traditions take hold. It’s a time when we dig out the once-a-year recipes — many handwritten — to make and savor for a tight hold onto ...

Get started by sauteing about 1 cup of thinly chopped onion, in a Tbs of butter, to soften. At that point, add 2 sliced links of Polish style smoked pork sausage and cook that to brown up a bit. Then ...

2 cups All-Purpose Flour 2 large beaten room-temperature Eggs 1/2 teaspoon Salt 1/3 cup lukewarm water Preparation: In a medium bowl, combine eggs, salt and water. Add the flour. Knead until dough is ...

Pallid disks of pizza sweated under heat lamps, a log of brisket desiccated on a wooden plank, and limp chunks of zucchini drowned in canola oil. As I surveyed my dining hall’s lackluster dinner ...

1. Cut sausage lengthwise in half; cut crosswise in chunks. Heat pierogies in boiling water 5 minutes or until they float; drain and keep warm. 2. In skillet, heat oil on medium. Add sausage and stir ...

Pierogis are bland dough pockets. Credit: Scene Archives All Saints Public House 1261 West 76th St., Cleveland All Saints Public House will be offering the Trzy Pierogi Serowe for Pierogi Week. It’s a ...

gone professional. There's Michael Symon's famous beef cheek version, Market Garden Brewery's tumble with apple fondue and pork belly crisps, and the big mash-up in Melt Bar and Grilled's Parmageddon ...