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.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.