Gnocchi Alla Bava (Potato Gnocchi With Fontina Cheese Sauce)

Gnocchi alla bava is true mountain food. Hailing from the Italian Alps, it features tender and lightly sweet potato gnocchi in a rich and creamy Fontina cheese sauce, flavored with little else aside from a touch of black pepper and nutmeg.


Gnocchi alla bava is true mountain food. Hailing from the Italian Alps, it features tender and lightly sweet potato gnocchi in a rich and creamy Fontina cheese sauce, flavored with little else aside from a touch of black pepper and nutmeg. Read More

Shrimp Scampi With Pasta

Made with a garlicky bath of butter and olive oil, shrimp scampi is not just excellent eaten alone as an appetizer—it’s also a prime sauce for pasta. We punch up the flavor in ours with dry vermouth, lemon juice and zest, fresh parsley, and a generous dose of that rich sauce.


Made with a garlicky bath of butter and olive oil, shrimp scampi is not just excellent eaten alone as an appetizer—it's also a prime sauce for pasta. We punch up the flavor in ours with dry vermouth, lemon juice and zest, fresh parsley, and a generous dose of that rich sauce. Read More

Pasta Ai Quattro Formaggi (Creamy Four-Cheese Pasta)

Pasta with quattro formaggi sauce has a name that makes a promise this recipe intends to keep: a bold, well-rounded, deeply flavorful, multi-layered, and complex cheese sauce that coats every piece of pasta. The key is to choose your four cheeses wisely.


Pasta with quattro formaggi sauce has a name that makes a promise this recipe intends to keep: a bold, well-rounded, deeply flavorful, multi-layered, and complex cheese sauce that coats every piece of pasta. The key is to choose your four cheeses wisely. Read More

Gnocchi Alla Sorrentina (Baked Gnocchi With Tomato and Mozzarella)

Gnocchi alla Sorrentina is a simple Southern-Italian baked pasta starring plump potato gnocchi. The secret to success is to get each component right, from the tomato sauce to the mozzarella, and homemade gnocchi that are tender while holding their shape.


Gnocchi alla Sorrentina is a simple Southern-Italian baked pasta starring plump potato gnocchi. The secret to success is to get each component right, from the tomato sauce to the mozzarella, and homemade gnocchi that are tender while holding their shape. Read More

Classic Italian-American Spaghetti With Meatballs

To build layers of meatball flavor into this Italian-American classic, we don’t just load the tomato sauce with meatballs, we also cook some of the meatball mixture into it ragù-style. The result is a spaghetti with meatballs recipe where there’s guaranteed meatball in every bite.


To build layers of meatball flavor into this Italian-American classic, we don’t just load the tomato sauce with meatballs, we also cook some of the meatball mixture into it ragù-style. The result is a spaghetti with meatballs recipe where there’s guaranteed meatball in every bite. Read More

Gougères (Choux Pastry Cheese Puffs)

Gougères are cheesy puffs made from choux pastry. The choux base is quick and easy to whip up, and the gougères bake up golden and crisp.


Gougères are cheesy puffs made from choux pastry. The choux base is quick and easy to whip up, and the gougères bake up golden and crisp. Read More

Chouquettes

Chouqettes are small choux pastry puffs topped with snowy white grains of pearl sugar. They bake up quickly and make for a delicious snack or after-dinner treat.


Chouqettes are small choux pastry puffs topped with snowy white grains of pearl sugar. They bake up quickly and make for a delicious snack or after-dinner treat. Read More

Choux Pastry (Pâte à Choux)

Choux pastry, or pâte à choux, is an important building block in the world of baking and pastry, puffing up when cooked to make everything from cream puffs, profiteroles, and éclairs to Parisian gnocchi, churros, and beignets. It’s easy to make, as long as you understand the process.


Choux pastry, or pâte à choux, is an important building block in the world of baking and pastry, puffing up when cooked to make everything from cream puffs, profiteroles, and éclairs to Parisian gnocchi, churros, and beignets. It's easy to make, as long as you understand the process. Read More

How to Roast a Turkey in Parts

Sure, a whole roast turkey is a beautiful sight on the Thanksgiving table. But if you want ultimate control and every bit of the bird perfectly cooked, you need to cook your turkey in parts.


Sure, a whole roast turkey is a beautiful sight on the Thanksgiving table. But if you want ultimate control and every bit of the bird perfectly cooked, you need to cook your turkey in parts. Read More