Chefs add twists to pierogi

10/5/2010 | Philadelphia Inquirer, The

Humble Eastern European pierogies are going upscale in the Philadelphia area, as chefs forsake the traditional potato filling in favor of variations such as roasted red pepper and beef cheeks. At Adsum, chef Matt Levin elevates each element, for example adding sour cream to the dough to maximize tenderness.

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Philadelphia Inquirer, The

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