If you’re in the Northeast and Midwest, you’re likely slogging through days that include snow, sleet, and grey skies. In other words, it’s the perfect weather for comfort food dishes.
This one is a bit of a project: Since gnocchi are known to be ornery, the key to getting pillowy lightness with these Italian dumplings is to add only enough flour to bring the dough together. The first thing you’ll notice with this dish is probably the rich sauce, then you’ll bite into the sublime dumplings. You’ll want to make this over the weekend.
Makes: About 4 servings Time: About…
Lots of cuisines have variations of these crisp-on-one-side dumplings — gyoza in Japan and mandoo in Korea, to name just two. The combination fry-steam cooking method is somewhat miraculous if you’ve never tried it. They may be filled with pork, shrimp or other shellfish, vegetables, or a mixture of kimchi and whatever else, as the case is with mandoo. So once you get the knack, you can have some fun with your own filling combinations. No matter what, they should be immediately eaten right out of the pan.
Makes: 24 dumplings (4–8 servings)
Time: 30 to 45 minutes
A typical dinner spread at Philadelphia’s Stina Pizzeria might include a pepperoni pizza, an Italian hoagie, a plate of spaghetti with mussels, and maybe a kale salad. But if I were you, I’d ignore the pizzas entirely. Not because they’re bad, of course — the kitchen’s beating heart is a wood-fired oven, so the Neapolitan-style pies are blistered to the nines.
I just don’t go to Stina for pizzas and sandwiches. No, I go for the manti dumplings sweating chile oil; for Turkish pide stuffed with merguez; for the charred octopus tentacle curled on a plate with edible flowers and…
Food from every angle: From Medium x Mark Bittman