“Store-bought gnocchi is firmer than homemade, so it's ideal for soups. You can use shelf-stable, refrigerated (I prefer this ...

While the turkey rests, use the juices in the roasting pan, along with more turkey or chicken stock, to make this gravy. You also need something to thicken the juices: cornstarch, potato starch, ...

The humble butternut squash is my go-to for a true autumn soup. The thin-skinned Cucurbita is plush, earthy and just a tad sweet. Delicious cubed and roasted or sautéed, when baked and puréed it ...

If you're making gravy from scratch, you can thicken it with a roux, a slurry, or Wondra flour. While a roux is typically made at the beginning of the gravy-making process, a slurry or Wondra flour ...

Making something out of seemingly nothing is one of the best kitchen tricks imaginable. It’s a skill that can save you time, money and ingredients, helping you take care of yourself and the ...

The first person I called for advice before writing this article was Pop — that is, my dad, Robert DiResto, 84. After all, I learned how to cook as a child from him, standing at his elbow in a kitchen ...

There’s a neon sign glowing in Whittier that might as well be a beacon for breakfast lovers. Jack’s Whittier Restaurant isn’t trying to be trendy or Instagram-worthy – it’s too busy serving some of ...

What are you going to do with the rest of that carton? Turn it into something extraordinary, from silky pastas and cozy soups to decadent desserts and baked goods. Molly McArdle is Food & Wine's ...

Syracuse, N.Y. — Comfort food wasn’t on my bingo card when walking into Oh My Darling recently. It had been about six years since our last dinner review visit, and I remembered the South Salina Street ...

Katie Brown is an editor for Food & Wine specializing in kitchen product reviews. An avid home cook and baker, she has tested countless kitchen tools, appliances, and cookware over the years. My ...