Saturday, November 27, 2010



We may have gone crazy.....

MONDAY ONLY, purchase our most popular POTATO & CHEESE PIEROGI for only $5.99 per dozen!

Offer starts Monday at 12:00am and ends Monday at 11:59pm.
To receive the discount, orders must be placed online at

Friday, October 15, 2010


Phone Number Problems

Recently, we changed phone service providers and in the switch, we have lost our 800 number. Please know that we are not out of business, we've just cut out the 800 service.

If you would like to place an order, please do so at or you can always call us at our local number 724-337-7030 (still working!).

Thank you!

Thursday, September 16, 2010


"Pierogies" by Billy Nardozzi

This summer I was surprised when one crazy morning I checked my email inbox and found a note from Billy Nardozzi with a personalized poem waiting for me inside. I was astonished, amazed and in total awe that Billy, the bard of Pittsburgh, even knew who I was, let alone write me one of his famous poems.

Immediately, I thought that someone was playing a nasty trick, using my fond affection for Mr. Nardozzi against me. Who has the time to make up fake email addresses and study Billy's unique writing style in order to make an exquisite fake? The poem was too good, it must be true.

There was only one way to know - I called Billy. He wasn't home but he returned my call and left me a message confirming the authenticity of the poem.

Billy, if you read this, THANK YOU!


On a "one to ten scale"
They get an "eleven"!
And you'll be eating them

Yes just "one bite"
And you will see
That "every ingredient"
Is right on key!

"Lynne Szarnicki"
That's her name!
And making "pierogies"
Is her game!

Been doin it forever
And doin it "right"!
And that's why she
Is "outta sight"!

"3 thumbs up"!!!
For the work you do
You sure make "Pittsburgh"
"Proud of You"!

Thank You Lynne,
Billy Nardozzi
Green Tree

For more of Billy Nardozzi's poems, go to

If you don't know who Billy is, shame on you. He's PGH famous!

Tuesday, June 1, 2010


Summery Polish Foods

Most people tend to think of Polish cooking as heavy, 12 hour cooking, stick to your ribs, kind of dishes like stuffed cabbage, pork cooked every way imaginable, bigos and even pierogi. However, there are many summery and light salads, finger foods and fish recipes too!

This summer I am going to share some of my favorites, starting with Cucumber Salad made two ways.

Creamy Cucumber Salad with Dill (Mizeria)

2 large Seedless Cucumbers (aka English Cucumbers)
1 cup Sour Cream (you can use light, but its not the same)
2 teaspoons White Wine Vinegar or Apple Cider Vinegar or Lemon Juice
1 teaspoon sugar
2 tablespoons of Dill, chopped
Salt and Pepper to taste

Mix everything but the cucumbers in a bowl. Peel and slice the cucumbers into 1/8-1/4 inch pieces. Add the prepared cucumbers into the dressing and mix until coated. Cover and let refrigerate for an hour or so before serving. The dish gets better as it marinates and it can be made a day ahead of time.

Marinated Cucumber Salad

2 large Seedless Cucumbers, peeled and sliced
2-3 Radishes, sliced thin (optional)
1/2 small Red Onion, sliced thin (optional)
1 cup Rice Wine Vinegar (or Apple Cider Vinegar)
1/4 cup Sugar
Salt and Pepper
A good sealing Tupperware or similar container

Whisk and dissolve the sugar in the vinegar in your container. Add a good amount of salt (maybe 1 tsp. or more) and pepper. This mixture should be kinda tart - some people add water to their vinaigrette but I skip that step and let the natural juices of the cucumbers mellow it out as it marinates. Mix the peeled and sliced cucumbers, and the radishes and onion if you are using it, into the marinade. Cover and refrigerate for a few hours before serving mixing occasionally. If you have used the Tupperware, just turn the whole bowl over or shake it up! You can make this dish a day ahead of time. It will keep for several days.

Both recipes are quick and easy, try making one for your next barbecue! Enjoy!

Monday, April 19, 2010


New Pierogi!

We are happy to announce the addition of two new types of pierogi to our family of products - Beef and Potato & Cheddar! Smacznego!

Beef Pierogi - You've asked for it, and we've finally got it. The stuffing of these pierogi are made with slow cooked shredded beef. When this pierogi is paired with sour cream it tastes a bit like beef stroganoff. Available online only.

Potato & Cheddar - The American twist on the old world favorite. Immigrants to America often had to make do with what products were available in their new homes. Potato & Cheddar pierogi are a product of innovation. If you are familiar with the pierogi from St. Vladimir's Ukranian Church in Arnold, PA, these pierogi taste very similar to their potato and cheese. Available online and currently being sold at Community Market in Lower Burrell, PA.

To place your order, please visit us at or call us at 724-337-7030

Monday, April 5, 2010


Customer Spotlight: Gregory J. Figulski

First Lieutenant Gregory J. Figulski served in the United States Air Force as a member of the 782nd Bombardment Squadron in theGregory Figulski 465th Bombardment Group of the Fifteenth Air Force. During World War II, Mr. Figulski's heroism and bravery in the face of intense opposition earned him the Distinguished Flying Cross and now has earned him a place in the Soldiers & Sailors Museum's Joseph A. Dugan Jr. Hall of Valor. He was inducted on March 28, 2010.

From Mr. Figulski's plaque in the Hall of Valor:
"Awarded the Distinguished Flying Cross for extraordinary achievement while participating in aerial flight against the enemy in the Mediterranean Theater of Operation. Throughout long and hazardous combat missions against vital strategic Targets deep in enemy occupied territory, though confronted by heavy enemy opposition from highly aggressive fighters and intense and accurate antiaircraft fire, 1st Lieutenant Gregory J. Figulski consistently displayed outstanding courage, aggressiveness and intense devotion to duty throughout all engagements. With the aircraft frequently and severely damaged by heavy enemy fire, Figulski has courageously remained at his station, battling his way through to the targets to aid materially in the utter destruction of vitally important enemy installations and supplies. Heedless of severe and adverse weather conditions encountered over rugged mountainous terrain and surmounting many other major obstacles that faced his crew during hazardous missions, Figulski has gallantly engaged, fought and defeated the enemy with complete disregard for his personal safety and against overwhelming odds. The conspicuous and extraordinary achievements throughout these many missions against the enemy have been of inestimable value to successful combat operations and have reflected great credit upon himself and the Armed Forces of the United States of America."
V Grand BomberFirst Lieutenant Figulski also had the honor of being apart of the crew that flew the V Grand (a.k.a. the Five Grand), the 5,000th B-24 Bomber to roll off the assembly line, to combat action from Long Island, NY to Italy. This unique airplane was signed by every worker who touched it and was used in the Mediterranean Theater during World War II.

Mr. Figulski and his wife of 65 years, Livia, now reside in Montana. Livia and Greg grew up only one block from each other in Turtle Creek, a small town on the east end of Pittsburgh. He was Polish but she was Italian and, like many Pittsburgh couples, they blended both cultures and foods to make their own. There is one tradition he will not waver on - Mr. Figulski insists to have kielbasa and nut rolls for Easter. With our help, he is able to get his hometown, ethnic tastes delivered to his door for the holidays. We are truly grateful that he prefers to order from us, and are deeply honored to serve this great American.

Livia and Greg

We truly love to hear about our customers! If you have a great story to share with us, please send us your information to We would love to make you our next customer spotlight!

Wednesday, March 24, 2010


New Retail Location!

Just in time for Easter, we are happy to announce that Community Market in Lower Burrell now has our pierogi and blintzes!

You may purchase our products at other select fine retailers around Pittsburgh listed below. If you would like to see our pierogi in a store near you, feel free to contact us with suggestions or request it from your local grocer.

Pittsburgh Area Retailers:

John McGinnis & Co.
Products available: Potato Cheese, Sauerkraut, Potato Onion, Cheese and Cabbage Pierogi
Address: 3759 Library Road Castle Shannon, PA 15234
Phone: 412-344-1450

McGinnis Sisters - Brentwood
Products available: Potato Cheese, Sauerkraut, Potato Onion and Sweet Cheese Pierogi
Address: 3825 Saw Mill Run Boulevard Pittsburgh, PA 15227
Phone: 412-882-6400

McGinnis Sisters - Monroeville
Products available: Potato Cheese, Sauerkraut, and Potato Onion Pierogi
Address: 4311 Northern Pike Monroeville, PA
Phone: 412-858-7000

McGinnis Sisters - Seven Fields
Products available: Potato Cheese Pierogi
Address: 700 Adams Shoppes Mars, PA 16046
Phone: (724) 779-1212

Podmilsak's Market
Products available: Potato Cheese, Sauerkraut, and Sweet Cheese Pierogi
Address: 200 Heron Avenue Cheswick, PA 15024
Phone: 724-274-8787

Verona Giant Eagle
Products available: Potato Cheese, Potato Onion, Sauerkraut, Sauerkraut Mushroom, Cheese, Lekvar, and Cabbage Pierogi. Also carrying cheese blintzes!
Address: 200 Allegheny River Blvd. Verona, PA 15147
Phone: 412-828-1271

Yarnick's Farm Market
Products available: Potato Cheese, Potato Onion, Sauerkraut Mushroom, Cheese, Cabbage
Address: 155 Thomas Covered Bridge Road Indiana, PA 15701
Phone: 724-349-3904

Wednesday, March 3, 2010


Paska - Easter Bread

Easter is fast approaching and I am beginning to get the annual calls for Paska bread. This is another wonderful and traditional Ukrainian/Eastern European bread that we make for the family but do not sell. Our family is predominately Polish, however, some of our tribe hail from the southern areas, in what is now the Ukraine, and bring some Ukrainian influences into our traditions. Paska is traditionally round and decorated with a braided cross to symbolize Christ's resurrection.

Since we do not sell Paska, I am going to post my mother's paska bread recipe. This recipe is an adapted and altered version of the one found in The Anniversary Slovak-American Cook Book (1952) edited by The First Catholic Slovak Ladies Association.

Mom's Paska
Yield: 1 round paska, 2 loaves, and a few buns

8 cups All Purpose Flour
2 tbs. salt
1 cup warm water
3/4 cup sugar
1 stick of butter
1 tbs. sugar
2 cups milk, at boiling point
2 dry packs of yeast
3 eggs
1 cup yellow raisins (optional)

1. Put yeast in 1/2 cup of warm water with the one tablespoon of sugar and set aside.

2. Heat the milk to boiling point, then turn off heat and add the sugar and salt to dissolve.

3. Add 1 stick of frozen butter (two reasons: 1. mom's is always frozen and 2. because it will help the milk to cool down). To test the temperature of the milk mixture, Mom puts her little finger in the liquid. When she can hold it for 10 seconds, "with out your finger burning off", then the milk is at the right temperature to proceed. If you put your yeast in the scalding hot milk, you will kill your yeast! Normal people can also use a thermometer. The milk should be lukewarm or between 80-100 degrees

4. Beat the eggs in a separate bowl. Temper the eggs (put some of the warm liquid in the eggs to and mix to bring the eggs up to temperature) and add them to the milk. If you add the eggs with out tempering, you may cook the eggs and have to start over.

5. Add the yeast to the warm milk mixture.

6. Now gradually add the flour while stirring. Keep adding until the dough pulls away from the sides of the bowl. Mom adheres to 8 cups of flour and says "If it seems sticky, don't worry about it because it will pick up more flour when you knead it." However, I find that you may not need all 8 or may need more depending on where you live or the humidity the day you bake.

7. Dump the dough out and knead a little, then put into a greased bowl or pot and let rise.

8. After the dough has doubled in size, dump it out onto a floured board and knead again. Add the raisins and divide the dough into loaves.

9. Grease and flour the pans you are going to use. Then gently put your formed loaves into the pans. Cover with a towel and let rise again until doubled in size.

10. Brush the top of the loaves with a beaten egg mixed with a little water or milk and place into a 350 degree oven. The oven does not need to be preheated. Bake for 50 minutes to an hour.

Hopefully you will use this recipe to bring back some memories for you and your family. Enjoy!


Easter Order Date Announcement!

This year, Easter Sunday is on April 24th. It will be here before you know it, and we have our guaranteed delivery dates in effect again this year. Order by April 15th and we will have your shipment to you on or before Good Friday.

To place your order, please visit or call us at 724-337-7030

Monday, February 1, 2010


Paczki - The Polish Doughnut

Lent is fast approaching and around this time of year we get alot of customers asking for paczki. We do not ship these delcious desserts, because (like doughnuts) they are best fresh!

What is paczki? Pronounced "Ponch-Kee", this traditional Polish dessert is normally made on Fat Thursday (the Thursday before Lent) in Poland and on Fat Tuesday in America. Some communities even have Paczki Day celebrations...road trip anyone?

The original idea behind it was to use up the sugar and lard in the house before Lent begins. A long standing tradition, the Polish have been making Paczki since the Middle Ages.

Most versions of Paczki have fillings - traditionally a homemade jam or prune filling - but you can fill it with whatever you like...they are particularly good with Bavarian cream.

Below is a recipe I found in an old cookbook. I have never attempted to make Paczki myself, but maybe 2010 is the year for me.

Paczki Recipe:

12 Egg yolks
1 Teaspoon salt
2 Packages active dry yeast
1/4 C. warm water
1/3 C. butter or margarine (room temperature)
1/2 C. Sugar
4 1/2 C. All-purpose flour
3 Tablespoons Rum or brandy
1 C. whipping cream, scalded
1 1/2 C. thick jam or preserves (optional)
Fat for deep frying

1. Beat egg yolks with salt in a small bowl until the mixture is thick and piles softly
2. Soften yeast in warm water in a large bowl
3. Cream butter; add sugar gradually until fluffy. Beat into softened yeast.
4. Stir 1/4 of the flour into the yeast mixture. Add rum and half the cream. Beat in another 1/4 of the flour. Stir in remaining cream. Add 1/4 of the flour. Beat in egg yolks. Beat 2 minutes then gradually add the rest of the flour until the dough blisters.
5. Cover bowl with plastic wrap and set it in a warm place to rise. When the dough has doubled, punch it down. Then cover it again and let it rise again until doubled. Punch down.
6. Roll dough out on a floured surface, about 3/4 inch thick and begin to cut out your 3 inch rounds. Use a regular doughnut cutter for plain or a biscuit cutter for filled doughnuts.
7. To fill doughnuts, place 1 teaspoon full of jam in the center of half the rounds. Brush edges of rounds with water and top with remaining rounds. Seal edges.
8. Cover the doughnuts on a floured surface. Let rise until doubled in bulk, about 20 minutes.
9. Fry doughnuts in hot fat until golden brown on both sides turning once. Drain on absorbent paper (paper bags work best!)

From here you can glaze your paczki with chocolate or sugar; you could sprinkle them with cinnamon sugar or just sugar.

Give it a try - It could be a great family activity to celebrate your heritage! Maybe you will start a new tradition. Whatever you do, just cherish the memories you make. Enjoy!

Thursday, January 28, 2010


Geno Making and Cooking Pierogi!

This video is from a Penguins TV episode that aired last year (2009) with Evgeni Malkin and Alyonka Larionov making pierogi. Its incredibly awkward and funny. Geno does his best LeBron James impression and then takes a phone call from....his agent? Gonchar? Momma Malkin? Who knows.

Evgeni and Alyonka speak a good bit of Russian, but there are subtitles. The eight minute video also guest stars defenseman Kris Letang. Enjoy!

Thursday, January 7, 2010


2010....The Year of PIEROGI!

Hey Pierogi Lovers! Found this article today to be published in the January 2010 issue of the Washingtonian - apparently Pierogi are in for 2010!

The 2010 Foodie In and Out List

What's hot and what's not in the food world? If you're a fan of kimchee, hushpuppies, or pierogi, you're in luck.

By Todd Kliman , Ann Limpert , Kate Nerenberg , Rina Rapuano Published Thursday, January 07, 2010

In Out
Spaghetti and meatballs Wild-boar ragu
High-end curries Wine reductions
Aperol spritzes Absinthe shots
Foie gras brûlée Recession asceticism
Italian Latin
Tzatziki Fondues
Crushes on Sam Kass Crushes on Barton Seaver
Portion control (restaurant-decided) Portion control (diner-decided)
Carpaccio of anything but beef Carpaccio of beef
Socca Flatbreads
Kimchee Pickled watermelon
Chiboust Panna cotta
$14 glasses of wine Big bottle markups
Banh mi Meatball subs
Ambitious neighborhood bistros Corporate-backed dining rooms
Esoteric fish (monchong, madai) Sablefish
Cracklings Bacon
Complex cocktails Complex dishes
Pinkberry knockoffs Five Guys knockoffs
Hushpuppies Gougères
Tempura battering Duck-fat frying
Goat-cheese cake Olive-oil cake
Roasted olives Dirty martinis
Necks Cheeks
Twitter marketing Restaurant Facebook pages
Shrimp burgers Lamb burgers
Chocolate and passionfruit Chocolate and peanut butter
Malt Root beer
Mocktails Sparkling water
Fish and chips Shrimp and grits
Chef-made candy bars Chef-made sundaes
Tangerines Kumquats
Arancini Savory beignets
Pierogi Potstickers
Dining as nourishment Dining as theater
View the original online article here.

Wednesday, January 6, 2010


January - National Polka Month

Did you know that January is National Polka Month?

Around Pittsburgh, there are many local clubs that sponsor polka dances. Everyone here knows (or thinks they know) how to polka, and show off their skills at every family wedding. It's a simple but fast paced ballroom type of dance, relying on an easy step-close-step foot movements. Below is a video example of the polka.

Many times, the polka is much more fast paced. If you're not sure what to do, just follow the advice of my Dad, "It's easy. Just count 1-2-3, shuffle your feet a little, and shake your shoulders!"

The music is just as important to the polka as the dance itself. In honor of National Polka Month, we have the polka CD's on our website on sale. Kevin Solecki is a Grammy nominated accordian artist from Pittsburgh, PA and has two solo discs. He has played with many bands around the country - read more about Kevin at

Get out there and POLKA!


Shipping Charges

In line with increases in shipping charges from UPS and packaging costs, we have been forced to also raise our shipping charges on the website. We have been steadily absorbing the rising costs over the past years and cannot continue to do so. Below is an outline of the changes.
  • Shipping charges to the 1-3 day shipping zone are now $17.50 per package
  • Cookie - Only flat rate option is now $15.50
  • Shipping charges to the west coast have direct quotes and will rise according to UPS's rate increase guidelines