When people talk about good gnocchi, you always hear about how “light” they are, but I find that just because gnocchi are light doesn’t mean they’re good. More often than not, gnocchi taste and feel to me like boiled mashed potatoes or mushy dumplings. It wasn’t until I had good gnocchi, which, in addition to being light, had some texture and springiness to them, that I realized how good they could be. Matt worked really hard to ensure that our gnocchi had those qualities. This dough is very starchy and sensitive, so the gnocchi must be formed and served the same day the dough is made. You must use russet potatoes.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.