Whether the noodle and wrappers made from its dough moved west from China or east from Italy is anyone’s guess, but it wound up everywhere. There is barely a square mile of turf between Mongolia and Hungary that doesn’t boast some kind of dumpling, and the variety is staggering. (And, if you consider the ravioli and empanada dumplings, they are universal.) But though shape and filling vary wildly, the doughs are pretty much the same throughout the world: they’re made either with egg or without. These are mostly made with, making the dough essentially the same as that used for fresh pasta.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?