For a crowd
Recipes
Bagna cauda for the anchovy-shy
The warm garlic and anchovy bath that quietly wins every party. Melting, not fishy, and gone before the coats are off.
One-pot Pugliese sausage and potatoes
Peasant food that minds itself in the oven, as happy on a Tuesday as it is at a three-hour lunch.
Painkiller
Dark rum, pineapple, orange and coconut cream, buried under fresh nutmeg.
Crispy gnocchi and beef on whipped miso ricotta
Beef browned to rubble, gnocchi gone golden, sprouts charred nearly black, all of it dragged through a cool miso ricotta.
Caesar gnocchi, the crouton situation
The crisp gnocchi is the crouton. Massaged romaine, a proper yolk-and-anchovy dressing, a blizzard of pecorino.
French onion gnocchi
Onions taken all the way down, crisp gnocchi folded in, a lid of Gruyère melted over the top.
Poblano and sausage gnocchi with melting goat cheese
Roasted poblano, browned sausage and goat cheese gone saucy, crisp gnocchi through the middle.
Crispy spanakopita gnocchi
Spanakopita flavors massaged raw, over a cool swipe of chili-flecked yogurt.
The Spaghett
A Miller High Life in a feather boa.
Baba ghanouj, minus the mashing
The dip's more glamorous sister, who refuses to be puréed.
Feta under the broiler with corn and shishitos
Ten minutes under the broiler and dinner simply happens.
Tahini and Parmesan, an unlikely pasta salad
Nobody asked for this pairing. Everybody wants seconds.
Baked feta dip with hot honey
The block of feta that went viral, finally behaving like a dip.
White port and tonic
Portugal's answer to the gin and tonic, and arguably the better one. Three things, two minutes.
Beeritas, no apologies
Limeade, lager and tequila by the pitcher. The margarita's lawless cousin.
Fish house punch, older than the republic
Rum, Cognac and a lemon-oil syrup in one bowl. Colonial Philadelphia could drink.
Greek panzanella with crispy pork
The benchmark bread salad gone Greek, with pork that crackles.
Shatta white bean dip
The Parmesan crust does all the work. The shatta takes all the credit.
Featured
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Crispy spanakopita gnocchi
Spanakopita flavors massaged raw, over a cool swipe of chili-flecked yogurt.
Al pastor gnocchi
The crisp spit-roasted edges of al pastor, faked in a skillet. Pork, charred pineapple, a green pool of salsa verde.