For the best air-fried pierogies, we consulted Rachel Kirk, a recipe developer for Laughing Spatula, who offered some expert advice. "Consider boiling if you're using a pierogi with a thick ...

Rows of pierogies are lined up and ready to boil before freezing and packaging. Growing up in northeastern Pennsylvania, Frank Gazella ate a lot of pierogies. “These are a No. 1 food,” he says.

I have no qualms with traditional boiled pierogi—the slippery dough pockets stuffed with anything from potatoes to cabbage, ...

And that’s precisely what pierogi are: delicious boiled pastry parcels filled to the brim with all sorts of yummy things: cheese and potato, sauerkraut and mushrooms, meat, spinach, lentils, sweetened ...

Reroll dough scraps and repeat process to make as many more pierogies as you can. Bring a large pot of salted water to a boil. Once water comes to a boil, cook pierogies in batches. Once they ...

Bring a large pan of salted water to the boil and cook the pierogi in batches. Once they float to the top, give them an extra minute before removing with a slotted spoon. Shake off any excess ...

Fava beans are one of Poland’s favourite seasonal snacks: when they hit the markets in July, we eat heaps of them just boiled and salted. Yet you can use them in more creative ways, as evidenced by ...