Borscht is woefully underappreciated in America. This classic dish from Russia (and much of Eastern Europe, in fact) not only is a great way to eat a ton of vegetables, ...
You know how a word you’ve just learned suddenly begins popping up everywhere? Well, gnudi have been doing virtually the same lately, showing up on menus in restaurants ...
Makes 30 gnudi, serves 4 as a main course or 6 as a starter
12 ounces fresh spinach
8 ounces whole milk ricotta (drained)
1 egg yolk
½ cup finely grated Parmesan
½ cup f...
Makes 20-30 gnudi or 4 servings
1 cup whole milk ricotta
½ cup grated pecorino Romano
1 egg
5 to 6 tablespoons fresh breadcrumbs
½ teaspoon salt
Freshly grated nutmeg to...
Is there a chip dip in the world that isn't wonderful? No matter what the flavor, at heart most are tubs of sour cream or melted cheese. Few foods are more satisfying.
O...
QUESTION: I recently purchased some very nice vanilla beans at a new market in my area. What is the best way to store them? The last ones I purchased were fairly stiff b...
I know this will make me sound like some ultra-serious dieter — which I’m not! — but I love raw celery.
The humble celery stalk shines in so many ways, from a Bloody Mar...
Flank steak isn’t particularly Chinese in origin, but in honor of the Chinese New Year Jan. 31, we decided to pretend by dressing it up with classic Asian flavors.
We st...
