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
New York summers are usually uncomfortably hot and humid, so I often turn to salads for summertime meals to avoid spending too much time in the kitchen. I bake boneless chicken thighs for this but if I can get my hands on a rotisserie chicken from the market, I don’t have to turn on the
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
