Mrs. T’s Cheddar Potato Pierogies
Pierogies, those classic German/Polish half-moon-shaped dumplings, are the next big small plate in town. You can now find them stuffed with everything from smoked pig tails (Russell House Tavern) to sausage and hazelnuts (Bokx 109) to lobster and cabbage (American Seasons on Nantucket). Take the trend straight to your kitchen with the help of a box of frozen Mrs. T’s cheddar-potato pierogies, then dress them up like a pro with these seriously creative tips from three local chefs.
Photo by David Arky Styling by Ed Gabriels/Halley Resources
From left:
Cinnamon-and-sugar baked pierogies with apple-pie filling and sour whipped cream.
Suzi Maitland, Trina’s Starlite Lounge
Pan-fried pierogies with piquillo pepper purée and a warm bacon-and-Brussel-sprouts salad.
Chris Coombs, Deuxave
Pan-seared pierogies with spicy sausage ragu, Peroni-braised cabbage, and Parmesan.
Nuno Alves, Tavolo