Whether the noodle and wrappers made from its dough moved west from China or east from Italy is anyone’s guess, but it wound up everywhere. There is barely a square mile of turf between Mongolia and Hungary that doesn’t boast some kind of dumpling, and the variety is staggering. (And, if you consider the ravioli and empanada dumplings, they are universal.) But though shape and filling vary wildly, the doughs are pretty much the same throughout the world: they’re made either with egg or without. These are mostly made with, making the dough essentially the same as that used for fresh pasta.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.