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Ricotta Gnocchi with Toasted Hazelnuts and Sage from Araxi Restaurant
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A creamy blend of buttermilk, sour cream, vinegar, chives, and parsley.
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Grated tapioca (yucca) root makes a delightful steamed cake in this recipe.
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Chef John's tender, flaky pastry is perfect for tarts, pies, or hand pies. His secret is frozen butter cubes, ice water--and a food processor.
Ingredients: pie dough, flour, butter, sugar, salt, water
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Cooked potatoes, onions and carrots are pureed with milk in this soul warming soup seasoned with thyme, bay leaf and parsley.
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This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
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These refrigerator dill spears are great with a sandwich, as a stand-alone snack, or chopped up as hot dog relish.
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These fluffy, soft rolls made with butter and love stay soft for days.
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Tangy tamarind is the base in this traditional Filipino pork broth.
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An elegant first course for when you want to impress.