
Happy April, Everyone. I thought I would squeeze in one last winter recipe today before spring.
I grew up eating pierogies (“per-o-gies” for those of you unfamiliar.) Not much Eastern European heritage in my family, but Alberta is famously home to generations of immigrants from the Ukraine & Poland, who brought to Canada not only their farming abilities, but also their food. Pierogies are a generally a potato and cheese dumpling wrapped in soft pasta-like dough. They come in many iterations – plain potato, sauerkraut, onion-laced, cheddar, I’ve even seen blueberry – and are generally served either boiled, or lightly pan fried. Continue reading →