Using fresh ricotta as the base for gnocchi creates pasta of incredible delicacy with a richness that stands up well to bold sauces such as the short rib ragu. Think of forming the gnocchi as a meditation, enjoying the process and the feel of the dough under your fingers. This is a great basic meat sauce that’s a staple at Tavolàta. Using short ribs instead of ground chuck makes for better depth of flavor and richness. You can either grind the meat yourself if you have a grinder or an attachment for your mixer, or ask your butcher to grind it for you. This is a fairly thick ragu that goes especially well with ricotta gnocchi or freshly made pappardelle.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.