Main Dish: Today, let's cook a classic of Italian cuisine. A delicious, ultra-soft and comforting gnocchi recipe: Gnocchi ...

Zainab Shah has given us this multilayered, streamlined take on a classic, simmering boneless chicken thighs with chickpeas ...

Shoppers say these refrigerated pizza doughs are easy to use and taste homemade.

These instructions are adapted from a recipe that Lora Lea Misterly hands out during cheese lessons at Quillisascut Farm School of the Domestic Arts in Rice, Washington. The resulting product can ...

Place the buffalo ricotta in a fine-mesh sieve lined with cheesecloth or a coffee filter. Allow the ricotta to drain for at least 30 minutes, or up to 4 hours in the refrigerator. Removing excess ...

Inspired by ndunderi on the Amalfi coast, these ricotta gnocchi are pillowy and light with a wisp of lemon. Ricotta gnocchi are my favorite type of gnocchi because they’re much simpler (and more ...

Roxana Jullapat, founder of Friends & Family, shares her recipe for Sonora wheat pie dough, which can be used for both sweet and savory pies. She uses both cold cream cheese and butter for a rich, ...

Cookbook author Jeremy Scheck shared the secret behind his viral crust recipe. Thanksgiving will be here before you know it, so for anyone hosting or who offered to handle dessert, this pie crust ...

Angie Rito and Scott Tacinelli from Don Angie in New York City show us how to make polenta gnocchi using just basic pantry staples. The gnocchi dough is made with cornmeal, flour, and parmesan cheese, ...

I was raised on the golden era of Food Network. If I was home sick from school, I spent my day watching Barefoot Contessa and 30-Minute Meals. My dad was a staunch Emeril guy (yes, he’d say “bam!” ...