Gnocchi alla romana are gnocchi, Roman-style. Unlike the more familiar potato gnocchi, these are made out of semolina and are baked with a cheese topping.
Tag: Comfort
Gnocchi alla Romana
Galbi Jjim
(Korean braised beef short ribs)
Kalbi jjim is a favorite comfort food for Koreans. Beef short ribs are slowly simmered in a sweet-salty broth until they are practically falling off the bone.
Cornish Pasties
(British beef and vegetable pies)
Pasties — handheld pies with a savory filling — have been enjoyed in Europe since the Middle Ages.
Cornbread Dressing
(American cornmeal bread dressing)
Cornbread dressing is the only dressing there is for many American Southerners. It's a favorite for Thanksgiving. The recipe below is a basic foundation for all kinds of variations.
Coq au Vin
(French chicken braised in wine)
Coq au vin is a classic winter dish from the Bourgogne region of France. Use a burgundy, Beaujolais, or any young, full-bodied red wine for this warming braised chicken dish.
Classic Bread Stuffing
(American seasoned bread side dish)
Get the best recipe for traditional, classic bread stuffing for your family's Thanksgiving or Christmas dinner, with directions for regional variations around the United States.
Chili con Carne
(American Tex-Mex spicy beef stew)
The combination of powdered chiles and meat is likely an ancient one. However, in its current form, chili seems to have started somewhere along the U.S.-Mexico border.
Chicken-Fried Steak
(American Midwest breaded steak cutlet)
Chicken-fried steak, or country-fried steak, is an old farm recipe designed for cheaper, tougher cuts of beef, primarily round, Swiss or cube steak. It is particularly popular in Texas, where it originates.
Chicken Pot Pie
(American savory chicken stew in pastry)
Chicken pot pie is a hearty American wintertime dish that uses produce in season during the cold months of fall and winter. This version uses a tasty biscuit topping.
Cerdo con Frijoles
(Mexican stewed pork and black beans)
Wild boar, or cerdo, was traditionally used in this typically Mayan dish from southern Mexico. Epazote is an herb that is almost always used to flavor black beans in the Yucatán.