Whether the noodle and wrappers made from its dough moved west from China or east from Italy is anyone’s guess, but it wound up everywhere. There is barely a square mile of turf between Mongolia and Hungary that doesn’t boast some kind of dumpling, and the variety is staggering. (And, if you consider the ravioli and empanada dumplings, they are universal.) But though shape and filling vary wildly, the doughs are pretty much the same throughout the world: they’re made either with egg or without. These are mostly made with, making the dough essentially the same as that used for fresh pasta.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.