Sweet gnocchi are among my favorite childhood food memories. These were never dessert but a main course for the children: if the adults were to have gnocchi with venison guazzetto or other game sauce, some of the dough would be specially prepared just for us kids, stuffed with prunes or marmalade (or both) in winter, or with fresh ripe plums in late summer. I loved them all and remember that if we had three or four we were full until the next meal. I make these prune and plum-jam gnocchi for my grandchildren today, but now the adults want them too. And though I still consider them a main dish, on occasion I do serve them for dessert. They also make a wonderful accompaniment to roast duck or goose—and a lovely breakfast! To make sure these have a sweet, crunchy crumb coating, drop the cooked gnocchi into the bread-crumb mixture while they are still wet from the cooking pot. If you let them dry, the crumb topping will have difficulty adhering.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.