To piggy-back on the last post (or chicken-back, as the case may be),roast chicken is a wondrous thing. Not only cheap and tasty, but bones for stock and soup the next day. Plus, it's getting very close to that time of year (in the North) when you don't mind turning on the oven for an hour or so.
I read an article in Food and Wine about comfort foods by the Chicago wunder-chef Grant Achatz where he served Roast chicken with homemade pierogies (polish potato dumplings). I made them, and they are great. Plus it solves the "should we have potatoes or pasta?" dilemma. Try this link for the recipe: www.foodandwine.com/recipes/mustardy-potato-pierogies
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