(Beer makes an awesome pairing with this meal. And really every other meal, let’s be honest.)

Good pre-made pierogies paired with fresh made dipping sauces make this a quick and delicious weeknight dinner. You eat it with your hands (enabling you to shovel food in at the fastest possible rate after undoubtably being hungry for the last few hours of the work day and for the entire commute home). It’s served family style in a big golden doughy pile in the middle of the table, so you can make enough for two or for ten using the same steps. There’s something homey and nice about everyone reaching over each other to plunge hot, potato-filled pockets in warm melted butter and refreshing sour cream with just-clipped chives.

(Start with a package of good quality pierogies. I found these made by Severino at Whole Foods.)

(Throw these in a pan with a pat of butter and cook until browned. Make sure to turn at least once.)

(Chop up fresh chives. They’re crazy easy to grow so I keep a live plant in the house for cooking purposes. It literally just looks like a planter of grass.)

(Add the handful of chopped chives to a generous dollop of sour cream in a small bowl.)

(Put about 2 tablespoons of salted butter in a bowl and microwave for 15 seconds until melted.)

(Watch the butter like a hawk when it’s in the microwave to avoid boil over.)

(Plate the pierogies and arrange everything on the table.)

(The boyfriend could not wait until I was done taking pictures to eat one. I captured the crime taking place.)