Classic pierogi are pure comfort — pillowy dumplings filled with either creamy cheesey potatoes or savory sausage and mushrooms. Pan-seared until golden, then topped with cool sour cream, fresh dill,...
Pasta in a miso portobello sauce with herbed ricotta — a savory, umami-packed dish that pairs earthy mushrooms and creamy miso with the fresh brightness of herbed ricotta. It’s a...
Pasta all’uovo (or “egg pasta”) is classic handmade Italian pasta. Making handmade pasta is a delightful and satisfying experience that’s much more approachable than it might initially seem. It’s an...
Gnocchi lasagna is a layerless twist on the classic dish. Fluffy potato gnocchi replaces the pasta layers, baked in all the rich, tamatoey, cheesiness you crave. It’s an effortless, one-pan...
London Re-creation #6 Welcome back to my series in which I re-create dishes I ate while traveling in London, and give a brief history of the dish! Pasta alla carbonara...
While store-bought gnocchi are perfectly fine, they are often more dense and gummy than homemade. Homemade potato gnocchi are pillowy-soft dumplings that practically melt in your mouth, offering a delicate...
I like to call this “neighboring on pasta” or “almost pasta” because it’s a similar technique, but much more beginner-friendly if homemade pasta intimidates you — and even better, it...
Tender cheesy dumpings, sweet-tart sun-dried tomatoes, and a creamy herby broth make this soup irresistible. Ricotta gnocchi are technically called “gnudi” but they’re recognized better by their more descriptive name....
This roasted red pepper pasta sauce is a crowd-pleaser. It’s one of my favorites, I’ll often even make a small batch for myself for lunch (as featured on the recipe...
