My grandmother's semolina gnocchi – round dumplings sprinkled with parmesan and grilled until puffy, golden-brown and just a little crisp – is the only dish deserving of the title "The best thing I've ...

Whenever there were signs of somebody getting a cold or not feeling well for some reason, I would see my mum rushing off with a pot of hot water, adding vegetables and herbs, and putting it on the ...

This dish is awesome for a few reasons: 1. The semolina dumplings are handmade, but totally suited for weeknight dinners. (Just sprinkle water over a tray of semolina flour; the dumplings cook up in ...

Ingredients: * Soup * 250 gms shelled fresh green peas (as tender as possible) * 3 tbsp butter Ingredients:* Soup * 250 gms shelled fresh green peas (as tender as possible) * 3 tbsp butter * ...

This hearty winter braise is inspired by two of the most beloved dishes my safta (grandmother in Hebrew) used to make: kubbe — miniature meat-filled semolina dumplings simmered in a vegetable or meat ...

If you’ve ever made gnocchi, you know how difficult it can be to get right. “We’ve all made the gluey, leaden sinkers,” New York chef Jonathan Benno told The Washington Post more than a decade ago. If ...

This particular recipe doesn't use potatoes.