By NcMysteryShopper on August 29, 2005
"Strain the morel soaking liquid in this recipe and save it for adding depth of flavor to soups or stews. You can also use frozen pierogie dough found in the freezer section of your grocery store. Recipe by Food & Wine's Marcia Kiesel. MAKE AHEAD The pierogies can be prepared through Step 5 and frozen for up to 1 month. Boil frozen pierogies for the same amount of time indicated for the fresh ones.The rich, smoky filling in these pierogies makes them perfect foils for a full-flavored Merlot with velvety tannins like the 1994 Columbia Crest Estate Series from Washington State or the 1995 Meerlust from South Africa."
Serving Size: 1 (1535 g)
Servings Per Recipe: 1
"Me and mom make Pierogies every year. We just set the date. Can't waite to try this one. "
"I have yet to see such a tasty-looking recipe on this site...I can't wait to try it!"