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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.