Sweet gnocchi are among my favorite childhood food memories. These were never dessert but a main course for the children: if the adults were to have gnocchi with venison guazzetto or other game sauce, some of the dough would be specially prepared just for us kids, stuffed with prunes or marmalade (or both) in winter, or with fresh ripe plums in late summer. I loved them all and remember that if we had three or four we were full until the next meal. I make these prune and plum-jam gnocchi for my grandchildren today, but now the adults want them too. And though I still consider them a main dish, on occasion I do serve them for dessert. They also make a wonderful accompaniment to roast duck or goose—and a lovely breakfast! To make sure these have a sweet, crunchy crumb coating, drop the cooked gnocchi into the bread-crumb mixture while they are still wet from the cooking pot. If you let them dry, the crumb topping will have difficulty adhering.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.