Winner winner gnocchi dinner.

About a year ago, I answered a question about successful gnocchi-making, noting that both egg and flour can make gnocchi heavy or tough, and that “once you become adept, you may be able to incorporate the flour and potato without using any egg at all.” Well, now’s the time. Here’s why. Kneading wheat flour with [...]

A sticky situation?

A reader asks about selecting new nonstick pans. Why food sticks to pans, and the technology developed to resist sticking, on the Nonstick page.

Bay.

A reader asks how to use a bounty of fresh bay leaves. Whether eating fresh bay leaves will kill you, and a couple of recipes for using fresh bay, on the Bay page.

Winter.

Someone recently complained to me that nothing I write about is suitable for the home cook. “Seriously, is this how you cook at home?” she asked. Well, yes. I mean, not to get all “A is A” about it, but I cook what I cook. I don’t write about every single meal, though, and there’s [...]