RecipeMuncher

This weekend I made my first pierogies! I am bursting with pride, and just plain bursting as they are quite filling too. Michael Symon’s signature pierogies are made with beef cheeks - something that I couldn’t find here (indeed the local butchers seemed to think it was something I made up, and all seemed to think I was talking about the other cheeks..) So I used the optional pork shoulder - which worked out perfectly as I had some in the freezer just waiting to be used anyway.I tell (...)