These gnocchi are also called malfatti (which translates to “badly made”) or gnudi (which means “nude”) because essentially these are ravioli without the pasta—they’re naked! No matter what you call them, I ADORE these delicate little cheese dumplings. They’re little bundles of spinach and ricotta sitting on top of melted Fontina mixed with heavy cream, mascarpone, and egg yolks. A little bit of this dish goes a long way—right to my booty usually!
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.