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Gnocchi

A collection of news and information related to Gnocchi published by this site and its partners.

Top Gnocchi Articles

Displaying items 23-33
  • Cafe Bella Roma: worth the wait

    IT is a truth universally acknowledged that American people in possession of a good appetite must be in want of a cozy Italian restaurant in their neighborhood. Some areas have reached saturation level in this regard; others lack even a decent pizzeria....
  • Ca' Brea reopens, tries to revive its allure

    Ca' Brea is back, after being closed nearly a year for renovations. And, for the first time in a long while, chef-owner Antonio Tommasi, who founded the place in 1991 with Jean-Louis de Mori, is playing a much more active role in what's coming out of...
  • Artisan offers sharp urban style in homey Paso Robles

    Artisan offers sharp urban style in homey Paso Robles
    WITH several hotels in the works, plus a new luxe lodging where guests are offered a horse and carriage to take them to their dinner restaurant, Paso Robles seems slated to become the Healdsburg of the Central Coast wine country, a picturesque and...
  • At Catch, an endless summer

    At Catch, an endless summer
    SUMMER is unraveling, the daylight hours shaved ever shorter. I'd just as soon kiss the long leisurely days goodbye over dinner at the beach, watching the rose-gold fade to dark from the windows of Catch, the new restaurant at Casa del Mar in Santa...
  • Recipe: Shrimp and artichoke soup with spring herb gnocchi

    Recipe: Shrimp and artichoke soup with spring herb gnocchi
    Total time: 1 1/2 hours Servings: 6 Fresh herb gnocchi 1/2 cup ricotta 1 egg yolk 1/2 cup grated Parmigiano-Reggiano 1 teaspoon minced tarragon 1 tablespoon minced parsley 1 teaspoon minced chives 5 to 6 tablespoons flour, plus extra for...
  • Restaurant reviews: Corson Building and Cascina Spinasse in Seattle

    Restaurant reviews: Corson Building and Cascina Spinasse in Seattle
    The theme here these days is young chefs moving into outlying and up-and-coming neighborhoods to open small restaurants built with lots of passion and elbow grease. On a recent visit, I ate white bean and duck confit soup at Skillet, a roving Airstream...
  • Osteria Mozza: Be very hungry

    Osteria Mozza: Be very hungry
    THE white marble counter top veined in gray is cool to the touch. I take a sip of Vermentino, enjoying its delicate minerality, and look over the menu at Osteria Mozza, which might be the hardest reservation in town right now. But for me, the best seat in...
  • Edible odyssey: A Passover meal by chef Todd Aarons

    Edible odyssey: A Passover meal by chef Todd Aarons
    THE braised lamb is redolent of pomegranates and cumin. The chicken dumpling soup is fragrant with Persian limes and cardamom. Pan-seared potato gnocchi are laced with dried porcini, mesquite-grilled salmon is sauced with harissa and a flourless chocolate...
  • Ready to get fresh? Time to flirt with spring soups

    Ready to get fresh? Time to flirt with spring soups
    A vivid emerald bisque with a texture so luscious you'd never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness of green garlic. A fragrant shrimp broth enlivened by...
  • Gifts for Cooks: 'Pasta Sfoglia'

     
    There's a corner restaurant at 92nd Street and Lexington Avenue on the upper-Upper East Side in New York that always reminds me of having lunch with a best friend. It's Sfoglia, with its wood floors, carefully mismatched tables and chairs,......
  • Readers recommend: Italy B&B and Hawaii historical site

    ITALY Mamma mia! Look! Perched on a hill overlooking the Italian Riviera, Villa Gnocchi B&B offers a spectacular view at a great price. Close to beautiful Portofino. Villa Gnocchi Bed & Breakfast, 53 Via Romana, Santa Margherita Ligure; 011-39-0185-...