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An ongoing exploration of taste.

Buffalo Chicken Pierogies

With this blog post I give you the creative creation of my husband, executed by yours truly. My husband Justin has a few dishes that I KNOW he goes nuts for….the first and foremost being Pierogies (must be that whole Polish thing….). So after perfecting my traditional Potato and Cheese Pierogi, Justin decided my Pierogi idleness was not acceptable any longer. Alas, this week, he decided I had to make a Buffalo Chicken Pierogi for Sunday Football. I can’t tell a lie, but I think it’s one of the most amazing ideas, combining perfect flavors and textures into small little pockets of perfection. So with that today I created the brainchild of my awesome husband and OH HOLY SWEET BABY JESUS are these babies delicious! Enjoy!

Homemade Lemon Bars

I am a self-proclaimed savory cook, not usually doing much with desserts …. so when a dessert recipe catches my eye, I go for it. I love the taste of lemon, and have had a few lemon bars in my life (my favorite being from Marchi’s in midtown Manhattan - they deep fry theirs!) This recipe is so easy, and makes a large 9x13 inch cake pan full of lemon deliciousness.

Garlic Kale Chips

Kale is the new Brussel Sprout. At least that’s the dictum I plan on making as of now. If you go into any food store, a tiny, 3 oz bag of Kale Chips can cost you $6….and to me, that is about as close to highway robbery as it comes. Considering you can buy an entire BUNCH of kale for $2, it seems silly to take out a loan on your house in order to buy the pre-made chips….not to mention, this is literally the easiest snack to make!

Filet Mignon, Mushroom Risotto & Broccoli

Since I was a little kid, I’ve grown up on the classic meal of having a protein, starch and a vegetable…..and now, as a 27 year old, I find myself basing all of my dinners around that structure. I grew up with a mom who when asked at a restaurant how she wanted her steak cooked, would respond with [a variation] on this answer: "Take the meat out of the fridge, turn the oven up to 350, take a picture of the oven, show it to my steak, and then serve me the steak" Needless to say, I started eating my meat black and blue from a very young age, and literally cannot bare the thought of eating it any other way. ”Still mooing” is how I ask for my steak in restaurants….although I think mom’s answer takes the prize for creativity and best reaction from the waitstaff. For this ...

Seared Scallops in Lemon Butter

I love me some Sea Scallops! Sea Scallops (as opposed to Bay Scallops) are the larger of the scallop family, and when cooked correctly, I think are the best thing to come out of the water. This recipe is super simple, it’s all about the finesse of searing the scallops correctly and not drying them out. The flavors are incredible, and I guarantee you will enjoy every bite of these.

Herb Crusted Tenderloin with Celery Root Puree

I have become semi-obsessed with making root veggie purees lately…I’ve always loved eating them, and now that I realize how easy it is to make a puree that tastes like heaven on a plate, I’m going all out. This dish is super easy to create and tastes incredible! This is a 3 part dish; Spinach, Celery Root Puree & Herb Crusted Tenderloin.n This recipe serves 2.

Sara Bojarski, Founder & Chef