It's Good Though…

Yield: about 50 Servings

Claire Saffitz / Bon Appétit

Why choose between boiled or fried? The key to these pierogies is doing both. The egg in the dough and dusting of cornstarch mean they get crisp in the pan, while boiling alone renders them chewy.

• Dough
• 2large eggs
• ½cup whole milk
• ¼cup sour cream
• 2tsp kosher salt
• 4cups all-purpose flour, divided, plus more for surface
• Filling
• 12oz Yukon Gold potatoes (about 2 medium), peeled, cut into 1-inch pieces
• Kosher salt
• 12oz kielbasa, casings removed, cut into ½-inch pieces
• 2TBS olive oil
• ½tsp caraway seeds
• ⅔cup drained sauerkraut
• Assembly
• Cornstarch (for dusting)
• All-purpose flour (for dusting)
• 1large egg, beaten to blend
• Kosher salt
• ½cup (1 stick) unsalted butter, divided
• Caramelized onions and sour cream (for serving)
• Special Equipment
• 3¼-inch round cutter

Dough

Whisk eggs, milk, sour cream, salt, and ½ cup water in a large bowl until combined. Add 3¾ cups flour and mix with a wooden spoon until a shaggy dough forms. Knead in bowl with your hands until dough starts to stick together. Turn out dough to a work surface and continue to knead, adding ¼ cup flour as needed if dough sticks to surface (you may not use all flour), until smooth and supple. Transfer dough to a lightly floured surface and cover with an overturned bowl or plastic wrap; let rest 1–2 hours.

Filling

Cook potatoes in a medium pot of boiling salted water until tender, 10–15 minutes. Drain and let cool slightly, then pass potatoes through a ricer or mash with a potato masher in a medium bowl.

Meanwhile, pulse kielbasa in a food processor until finely chopped. Heat oil in a medium skillet over medium. Cook caraway seeds, stirring, until fragrant, about 30 seconds. Add kielbasa and cook, stirring occasionally, until kielbasa is browned and crisp, 5–8 minutes. Let cool. Add kielbasa mixture and sauerkraut to bowl with potatoes and mix to combine.

Do Ahead: Filling can be made 2 days ahead. Cover and chill.

Assembly

Lightly dust 2 parchment-lined rimmed baking sheets with cornstarch and cover loosely with plastic.

Using a bench scraper or knife, divide dough into fourths. Place 1 piece on a lightly floured surface. Dust remaining pieces with flour and cover with plastic. Roll out dough to a thickness of less than ⅛”, frequently lifting up dough to dust with flour to prevent sticking. Punch out circles with cutter. Gather dough scraps into a ball and set aside with other pieces of dough; keep covered in plastic.

Working with 1 round at a time, dip fingertips in egg wash and coat edges of round. Transfer about 1 Tbsp. filling to 1 side of round. Grasp dough from opposite side and pull up and over filling, stretching slightly, pressing down to seal edges together, and creating a semicircle. Crimp rounded edge with tines of a fork that have been dipped in flour. Transfer to prepared baking sheet, tucking underneath plastic. Repeat with remaining rounds, filling, dough pieces, and, if needed, leftover dough scraps (you should have 50 total).

Working in batches, gently lower 6–8 pierogies into a large pot of boiling salted water with a spider or slotted spoon. Cook until wrinkly, slightly translucent, and floating, about 2 minutes.

Meanwhile, heat 1 Tbsp. butter in a medium skillet over medium just until it starts to brown. Using spider or slotted spoon, transfer pierogies directly from water to browned butter and cook, turning once, until golden brown and crisp on both sides, about 3 minutes. Transfer to a plate, drizzle with remaining butter in skillet, and season with salt. Repeat with remaining pierogies and butter. Serve with caramelized onions and sour cream.

Do Ahead: Uncooked pierogies can be formed 1 month ahead. Freeze solid on baking sheets, then transfer to a resealable plastic bag. Boil straight from freezer, adding 1 minute to cooking time.

Yield: 36

Gaby Melian / Bon Appetit

• 2lb boneless, skinless chicken thighs
• 2bay leaves
• 3TBS olive oil
• 2large onions, chopped
• 1medium green bell pepper, seeded, chopped
• 1medium red bell pepper, seeded, chopped
• Kosher salt, freshly ground pepper
• 3TBS tomato paste
• 2TBS sweet paprika
• 1TBS dried oregano
• ¼tsp cayenne pepper
• 3packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)

Bring chicken, bay leaves, and 2½ cups water to a simmer in a medium pot over medium and cook until chicken is cooked through, 30–40 minutes. Transfer chicken to a plate; discard bay leaves and reserve broth. Let chicken sit until cool enough to handle, then coarsely chop.

Meanwhile, heat oil in a large pot over medium and cook onion and bell peppers, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Stir in tomato paste and cook until brick red, 1–2 minutes. Add paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add reserved broth and chicken along with any accumulated juices to pot. Stir in 4 tsp salt and ¼ tsp black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Transfer to a medium bowl, cover, and chill at least 3 hours.

Preheat oven to 375°F. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 TBS filling in the center of each round. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1″ apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).

Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.

Yield: 36

Gaby Melian / Bon Appetit

There are as many variations of empanadas as there are cooks in Argentina. This version was developed by BA contributor Gaby Melian, who is from Buenos Aires and was taught as a little girl by family members how to make them. After years of perfecting her method, she prefers the empanadas baked, not fried, and the addition of green olives and raisins in the filling is essential. See step-by-step instructions here and get the chicken empanadas recipe here.
FEBRUARY 2017

• 3TBS olive oil, divided
• 1½lb ground beef (20% fat)
• 2onions, chopped
• 2red bell peppers, seeded, chopped
• Kosher salt, freshly ground pepper
• 3TBS ground cumin
• 2TBS sweet paprika
• 1TBS dried oregano
• ¼tsp cayenne pepper
• 1½cups low-sodium chicken stock or broth
• 2tsp sugar
• ½cup raisins
• ½cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise
• 3packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)

Heat 2 tablespoons oil in a large pot over high heat. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.

Reduce heat to medium and cook onion, bell peppers, and remaining 1 TBS oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp salt, and ¼ tsp black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins and green olives. Transfer to a medium bowl, cover, and chill at least 3 hours.

Preheat oven to 375°F. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 TBS filling in the center of each round. Top with 2 olive halves. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1″ apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).

Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.

Yield: 4 servings

Chef John / AllRecipes

“I’m not going to say this chicken Kiev is ‘easy to make.’ It’s really not. So, why try? Because, if and when you pull this off, you’ll be enjoying one of the greatest chicken experiences of your life. It’s also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.”

• 2cloves garlic, minced
• salt & pepper
• 2TBS chopped fresh flat-leaf parsley
• 6TBS unsalted butter
• 4(8 oz) boneless, skinless chicken breast halves, pounded to ¼-inch thickness
• salt and pepper to taste
• 1cup AP flour
• 2tsp salt
• 2eggs, beaten
• 2cups panko bread crumbs
• 1pinch cayenne pepper
• 2cups vegetable oil for frying, or as needed

Potatoes:

• 12oz potatoes
• olive oil

Roast Vegetable Medley: (Substitute any vegetables as desired)

• 4oz red onion
• 4oz green beans
• 4oz carrots

Build Kievs:

Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completelyincorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.

Season chicken breasts with salt and pepper. Place ¼ the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth, and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.

Prep vegetable medley:

Adjust rack to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Trim beans, peel and cut carrots into ½-inch thick diagonal pieces, peel, halve and slice red onion into ½-inch wedges.

Add carrots, beans and red onion to sheet pan with a large drizzle of oil, salt, and pepper.

Roast on top rack for 22 minutes.

Cook Potatoes:

Peel, if desired, and chop potatoes into 1/2-inch pieces. Add potatoes to medium saucepan and fill with water to cover by 1 inch, add 1 tsp salt. Bring to a boil, partially cover and reduce heat to a soft boil. Cook for 15-20 minutes until fork tender. Reserve 1/2-cup potato cooking liquid and drain.

Cook Kievs:

Whisk flour and 2 tsp salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko breadcrumbs into another bowl.

Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into breadcrumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.

Heat oil in a large saucepan to 350°F. Preheat oven to 400°F. Line a baking sheet with aluminum foil.

Working in batches, cook chicken, gathered side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.

Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165°F. Let rest for 5 minutes before serving.

Mash potatoes:

Return pot with drained potatoes to medium-low heat. Add 1 1/2 TBS sour cream and 1 TBS butter. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.

Serve:

Divide Kievs, mashed potatoes and vegetables between plates.

Side dish suggestions:

Vegetables	Starches
Green Beans & Mushrooms	Couscous
Roasted Asparagus	Mashed Potatoes
Broccoli	Rice Pilaf with Peas
Roast Vegetable Medley	Noodles

Yield: 10 Servings

Adapted from Food.com

Red Lobster Biscuit knock-off. Would fool me.

• 2cups AP flour
• 1TBS plus 2 tsp baking powder (HA: 1 TBS)
• 1TBS sugar
• ½tsp Kosher salt
• 3TBS vegetable shortening at room temperature
  
• 4TBS cold unsalted butter, cut into ½-inch pieces
• 6oz shredded sharp cheddar cheese
• 1cup buttermilk
  

Seasoned butter:

• ¼cup butter, melted
• 1tsp fresh parsley, chopped
• 1clove garlic, smashed

Preheat oven to 450°F.

Seasoned butter: Melt the butter with the garlic in a small saucepan over medium heat, cook for 1 minute.

Mix biscuits:

Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter, pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the buttermilk and pulse just until the mixture is moistened and forms a shaggy dough. Working on a lightly floured surface, knead the dough 3- to 4-times until it comes together. Using a rolling pin, roll the dough into a 1¼-inch thick rectangle. Cut out 10-12 rounds using a 2½-inch biscuit or cookie cutter.

Place on a baking sheet 2 inches apart, and bake until golden, 15 to 20 minutes. Set on a rack to cool.

Serve: Brush the biscuits with the seasoned butter and serve warm.