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slideshows how to make gnocchi
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Cooking
A fuss-free, sheet-pan dinner is reliably within reach.
Hana Asbrink
techniques
Light and pillowy dumplings, in half the time, every time. Seriously, you cannot screw these up
Chris Morocco
Cooking
If you've never made homemade pasta before, start here.
Sarah Jampel
techniques
Watch and learn how to make one of our favorite spring dishes of all time.
Mallory Stuchin
Cooking
Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
Cooking
When the garden’s overrun with squash, it’s mutabbal kousa to the rescue.
Didi Kader
Cooking
Think crisp and golden-brown—not waterlogged and gummy.
Sarah Jampel
techniques
We like to pan-fry our pillowy-soft potato gnocchi after we’ve boiled them to give them a crisp outer layer.
Andrew Milne
Cooking
One person’s compost is another’s gold. Here are five ways to transform zucchini tops into treasure.
Asha Loupy
In the December 2014 letter From the editor, Adam Rapoport talks about why he makes gnocchi during the holidays.
Adam Rapoport
Cooking
Sage and brown butter? On crispy gnocchi? Tell me more.
Alex Delany
Gnocchi gets tossed with asparagus, morel mushrooms, and peas in this springtime dish.
Rochelle Bilow
techniques
A step-by-step guide to making agnolotti filled with puréed butternut squash.
Cooking
The world needs to know about these 5-ingredient veggie-packed pancakes.
Alyse Whitney
Culture
Portland chef Jenn Louis came by the BA test kitchen to drop some serious Italian-dumpling knowledge on our plates
Sam Dean
Cooking
Or picked from your garden. Or received in your CSA
Bon Appétit
techniques
The look of a dish matters more than ever in the age of Instagram. We’ll teach you how to smash and swoosh with the best of them.
Aaron Arizpe
Cooking
Bon Appétit
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
Culture
The Bon Appétit Test Kitchen
Cooking
Caramelization is good. Flatbread is good. Throw some zucchini in the mix, and it can't not be good!
Hilary Cadigan
Cooking
For the most flavor, bigger isn’t always better.
Sam Stone
Cooking
The Farmers Market Challenge is back and better than ever. We’ve got dilly zucchini, peachy chicken, and then some.
Kelsey Jane Youngman
techniques
Tips for using up your really big summer squash, from soups to pastas to quick bread.
Danielle Walsh