Photograph by Elliott Jerome Brown Jr., food styling by Thu Buser, prop styling by Sean Dooley
Baked, instead of boiled or pan-fried, frozen pierogies yield a pleasantly crisp-chewy texture. Cooked alongside packaged precooked beets and dressed up with a graphic poppy seed dressing, it’s a swift, substantial dinner bound to please picky eaters and beet naysayers alike. Mrs. T’s brand of frozen pierogies, a classic choice easily found in grocery stores everywhere, worked best in our testing. Use whole-milk Greek yogurt or even kefir in place of the sour cream for a subtle variation.
