Food & Wine Magazine, January 2016

  • Ricotta gnocchi gratin

    Ricotta gnocchi gratin (page 40)

    from Food & Wine Magazine, January 2016 Food & Wine Magazine, January 2016 by Geoffrey Zakarian

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  • Ricotta gnocchi gratin

    • twoyolks on January 13, 2017

      This wasn't really a gratin as it's never broiled. The flavor was good. Cooking the gnocchi in fat is nice but makes them a bit greasy. The recipe is a bit weirdly scaled. I made a third of a recipe and, other than adding more flour to the gnocchi batter, it was easy to scale it down.

  • Amaretto sour

    • Totallywired on April 22, 2019

      Updated (and improved) recipe in Punch April 2019. https://punchdrink.com/recipes/jeffrey-morgenthalers-amaretto-sour/ 1 1/2 ounces amaretto, preferably Luxardo 3/4 ounce cask proof bourbon, preferably Booker's 1 ounce lemon juice 1 teaspoon rich simple syrup (2:1, sugar:water) 1/2 ounce egg white, whisked Garnish: lemon twist, brandied cherry This is a great drink! Perhaps still slightly too sweet, needs a big cube.

  • Bacon fried rice with avocado and fried eggs

    • Stephenn31 on February 14, 2026

      A lot of steps for a breakfast, but very tasty and great contrasts of flavours and textures.

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  • Published Jan 01 2016
  • Format Magazine
  • Page Count 106
  • Language English
  • Countries United States
  • Publisher American Express Publishing

Publishers Text

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