Alex Greenberger interviews Joe Amrhein for Artnews
about Pierogi's upcoming relocation to Manhattan.
Not exact matches
I made the potato and onion as seen in the recipe and also I made up a mushroom, spinach, and roasted garlic
pierogi - everyone raved
about the mushroom ones too!
(I use a
pierogi mould) Fill each circle with
about a tablespoon of filling, fold over and press or use a fork to press dough layers together.
Bring a large pot of water to a boil and add
pierogi's (I add
about 4 at a time so they don't stick together).
Despite my past endeavors of making
pierogi, massaging kale and letting flavors blend for a few days in the fridge, these roasted radishes take
about 15 minutes start to finish.
Yesterday I posted a recipe
about my made - from - scratch savory
pierogi (pierogies?
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Riot of Perfume interviewed Reed Anderson during a studio visit
about his current body of work, which includes pieces currently on view in
Pierogi's group show Modus Vivendi.
Pierogi: You seem to have a range of different subject matter as content in your work, and I'd like to start with talking
about your «Drowned» series, which are in the flat files here.
His recent one person exhibitions include A Life in Days, Sperone Westwater, New York [2010], More Drawings
About History and Evidence,
Pierogi, Brooklyn, New York [2008], Journal of Evidence Weekly, The Cartin Collection, Ars Libri, Boston, [2008], Artists Book Program, Bravin Lee Programs, New York [2008].