If you think you don’t like potato gnocchi, you’ve probably been subjected to some heavy, leaden mistakes. The good news is that it’s relatively easy to make your own, and following a few rules produces light, fluffy dumplings every time. First, it’s essential to use russet (baking) potatoes, and to bake them with their skins on to ensure they don’t soak up excess water from boiling and turn soggy. Peel the potatoes as soon as you can handle them, and mix the dough gently while the potatoes are still warm. If you’re nervous about the consistency of your dough, simply blanch a test gnocchi in boiling water before forming and shaping them. If it falls apart in the water, you need to add a little more flour to the dough.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.