The first time I had gnocchi—sort of a cross between pasta and a dumpling— was in Venice, and it was great! So of course I had to try to make my own. Mine weren’t as spectacular, but after a few more tries, I got it. The key is to only add enough flour for the dough not to be sticky anymore; otherwise, they’ll be too heavy. When you boil them, you can tell whether the dough is okay. If the gnocchi start to feather and fall apart when you boil them, you need more flour. If they don’t float after 2 minutes, they have too much flour. This is another dish that works well with a nice green salad.
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.