Souffléed Gnocchi

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

A quick-fix dinner thanks to store-bought tortellini and chicken broth.

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.

In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.