Main Dishes

Main Dishes

In most of Italy, these dumplings are called gnocchi verdi (gnocchi with greens) and ricotta or ravioli gnudi (“nude ravioli,” or ravioli filling without pasta).

A coconut-milk curry scented with lemongrass and ginger.

These beautiful gnocchi show off a rich red color. The flavor of the gnocchi is earthy but not intensely beet-y, and the texture is soft and delicate.

Inspired by the traditional pork classic, tender marinated chicken breasts are spread with garlic paste, herbs, and salty pancetta before being rolled and grilled.

This was my first taste of the south of France.

Fire-sizzled, perfectly crusty outside and pink inside -- there is nothing like a giant steak.

This lamb can be your savior on those evenings when you’ve got a bunch of strangers around the table.

This dish is mostly vegetables with a bit of noodles, and that is all thanks to the “vegetable noodles” made with the julienne peeler.

A simple baked fish dish -- but if you wanted, you could serve it equally as well as a marinated raw dish.

Pages

  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

Top Recipes

Book Excerpts

Before paper confetti was invented, people threw candied nuts and plaster

A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.