This vegan variation on pesto joined my recipe rotation out of necessity. Given how labor-intensive gnocchi is (to a pasta-making novice such as myself), I figured a no-cook make-ahead sauce would be a great timesaver. But my ricotta basil gnocchi shares two key ingredients with my original pesto recipe—fresh basil leaves and parmesan cheese—and I
I love the smell of dill. I didn’t realize how much until I assisted my hubby with dinner by making dill tzatziki for his homemade version of a halal cart platter. We had plenty of sauce left over, so I was excited to find another meal to pair it with and use up my remaining
After living more than two months under quarantine, my family is starting to shake things up in the kitchen. We’re veering away from our typical weekly menu, perhaps a subconscious attempt to break up the monotony of being home nearly 24/7. This recipe is from our “Greek” period. My hubby was craving an NYC street
