seasonal, modern, exuberant
These potato gnocchi have nothing in common with the store-bought stuff – they’re light (very light!), they melt in your mouth, and they don’t make you feel like you just ate a brick. In fact, my dear friend Kim Caldwell has named them “pillows”.
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Ramps are one of spring’s most wonderful rewards—indeed, these wild leeks are some of the first shoots to poke out of the ground after winter’s thaw. The whimsical little vegetables resemble scallions, but with wide, flat leaves…their flavor, however, doesn’t resemble that of any other member of the onion family. Ramps can best be described as a cross between green onions and garlic, but there’s a wildness to them that’s hard to pin down.
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I’ve yet to meet anyone who doesn’t like crème brûlée, and this slightly unusual variant will surprise and satisfy even a purist. The delicate balance between the basil and anise is a perfect accent to this most sublime dessert.
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Whether you’re making a sweet soufflé or a savory one, the occasion is always memorable. For some reason, these light-as-air treats lift your mood as soon as they pop out of the oven… especially if you’ve been worried sick about them rising at all!
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Making popovers is probably one of the most fun cooking experiences there is. It’s nothing short of magic!
Pour a liquidy batter into molds, pop them in the oven (no pun intended!)… And you end up with gloriously light and puffed up little breads.
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