12 Plant-Based Versions of Your Favorite Comfort Foods

If you’re confused by the plant-based eating craze, you’re not alone. While most people realize it’s better for both our bodies and the environment, many are still unsure of exactly what it means. Is plant-based eating synonymous with vegetarian, vegan, and herbivore, or is it something else entirely? The truth is, it’s whatever you want it to be.

While it does place an emphasis on consuming more or mostly plant-derived foods and limits animal items like meat or dairy, how restrictive you want to be is all up to you—at least according to the experts at Harvard. Looking for some ideas to ease your way in? These tips for creating plant-forward variations of classic comfort dishes (that are still deliciously satisfying!) can help.

Hop on the zoodle wagon

If you haven’t joined the zoodle party (spiralizing zucchini or other vegetables to mimic noodles), the time is now. “Zucchini noodles are nutritious, low-calorie, low-carb, and definitely plant-based,” says Nick Graff, executive chef at Noodles & Company. Using zucchini, yellow squash, butternut squash, or beets in place of regular wheat pasta is an easy way to instantly make a dish more plant-based, he says, and they pair nicely with your favorite sauce and mix-ins. His unique pro-tip: Use a potato peeler to cut sheets of squash, then lay them on a cookie sheet and roast in the oven until they’re slightly dehydrated. “They make an amazing, plant-based lasagna,” he says.

Linguine with Squash Noodles and Pine Nuts, Chowhound

Swap your butter for oil

Yes, butter is sourced from animals, so switching it out for plant-derived options like coconut oil, avocado oil, or olive oil, is an easy first step. “Coconut oil can be used in a 1:1 ratio when cooking or baking, making it an easy non-dairy recipe adaptation that adds a hint of flavor,” says Manuel Trevino, corporate executive chef of by CHLOE, a vegan restaurant in New York City.

Mimic your meat

Not all meat substitutes are created equal—many contain superfluous ingredients you don’t need or want to ingest, so choose wisely. One of the best natural options is jackfruit, which is high in fiber, protein, and vitamins, maintains a texture similar to meat, and is particularly good for turning your favorite barbecue items plant-based. “Use it as an alternative to a classic pulled pork sandwich,” says Thomas Boemer, chef and owner of Corner Table in Minneapolis.

As far as packaged substitutes go (because let’s face it, we don’t always have time to whip up veggie burgers from scratch), look for brands like Field Roast (which makes plant-based sausages, patties, and more) with a minimal ingredient list that includes whole foods like nuts, seeds, or grains. They cook up just like regular meat and are perfect for making plant-based comfort items like “pigs” in a blanket, “brats” and sauerkraut, or “sausage” and peppers.

Upgrade your rice

Rice is already a plant-based option, but swapping in cauliflower rice gets you even closer to the plant source. “Grated cauliflower is the perfect substitution in dishes like fried rice,” says Graff. You can also try grating broccoli for a similar effect (though cauliflower is a more neutral flavor base).

Cauliflower Rice, Brent Herrig

Mushrooms are your friend

Believe it or not, mushrooms can provide the deep, earthy flavor that some ground meats provide. “Make a traditional Bolognese sauce with roasted mushrooms instead of ground beef or pork for a rich, meat-like flavor,” suggests Graff.

Cut back on cheese

If you’re not ready to give up dairy cheese all together, start out slow. “Add fresh corn and jalapeño to a grilled cheese sandwich,” says Helene Henderson, owner and executive chef of Malibu Farm Miami Beach. The extra boost of flavor and texture allows you to cut back on the amount of cheese you’d normally pile on.

Opt for non-dairy milks

This might seem like an obvious swap—cashew, almond, coconut, oat, or soy milks in place of cow milk—but knowing how to use them is key. For the consistency you need for a creamy, comforting mac ‘n’ cheese, alfredo, or even a dip, try cashew milk. “When blended with soaked cashews, it becomes a great replacement for creamy sauces,” say the experts at Silk. If a bowl of decadent, cream-based soup screams comfort food to you, try coconut milk instead.

Fry your veggies

“Fried food is comfort food, especially in the South. Battered veggies like cauliflower or broccoli is a great way to get that fried desire,” says Katie Borger, senior director of marketing for Boston’s Pizza Restaurant and Sport Bar.

Buffalo Cauliflower with Blue Cheese Dressing, Chowhound

Kick up your breakfast

Load up your pancake and waffle batter so you’re not hungry enough to miss the bacon and eggs. “Mix butternut squash puree into pancake or waffle batter for vitamins, fiber, and sweetness,” says Graff.

Embrace your beans

Beans are a magical ingredient when it comes to plant-based eating. Not only do they add the necessary dose of fiber and protein you need to stay full, they’re also super versatile. Use a variety of beans and veggies to make a hearty meat-free chili, or choose bean-based pastas (you can find them from mainstream brands like Barilla and Explore Cuisine) for your favorite pasta dish.

Applesauce instead of eggs

Here’s one baking substitute that might surprise you. “Unsweetened applesauce acts as a binder to keep your baked goods just as moist as eggs,” says Trevino.

Rethink tofu

Pistachio-Crusted Baked Tofu with Red Chimichurri Sauce, Shelly Westerhausen

This staple of Asian cuisine can be used in much more than a stir-fry. The firm type fries up well, so use it for faux chicken nuggets or popcorn shrimp. Its bland taste also means it holds up nicely in dishes with plenty of other flavors and spices, such as a pot pie.

Related Video: How to Make Vegan Lox

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A Guide to Cooking Oxtail

There’s a flip that switches in our brains when the weather starts to turn and summer transitions to fall. The impulse for iced coffee is replaced with a craving for hot coffee flavored with baking spices. We ditch rosé in favor of more fuller-bodied white and red wines. And instead of ogling the grill, thinking of all the backyard barbecues to be hosted, you’re probably looking at your big sauce pot, dreaming of the many rich braises and hug-you-from-the-inside stews you’re going to make. If this sounds familiar, then chances are your recipe research into “soups and stews that are perfect for fall” has already yielded several results with the word “oxtail” in it.

That’s because this previously less-desirable cut—literally the tailbone of a cow or veal—is perfect for long, slow-simmer, wet cooking methods thanks to the toughness of its meat and its naturally high gelatin content. For the inexperienced, that cog-shaped cut of meat, bone, and marrow can feel like something of a Rubik’s cube—you know there’s a mountain of potential flavor in there, but how do you get it out? And is there anything you need to know when you’re shopping for it in the first place? Here are some helpful tips and tricks to get you started.

Factor in defrost time.

Oxtails may be a more popular, nothing-shocking-about-it cut than in the days before whole animal cooking or “low-brow” comfort and heritage foods became a big thing, but they’re still not as widely accessible as you might expect. If you have a good local butcher that regularly carries them fresh, that’s one thing. But for the most part, if your grocery store stocks them, they’re likely to be offered frozen, which means you need to plan for that stew at least a day ahead so that you can factor in sufficient time to defrost the meat in your fridge.

Oxtail Gnocchi Stew, Cooking Maniac

When shopping, look for uniformly medium-sized pieces.

If you’ve ever seen the tail of an animal—which I’m going to go ahead and assume includes everyone—then you know that it is larger and thicker at the base and more thin and narrow at the end. This can be problematic given that uniformity is most desirable when it comes to pieces of meat (or vegetable, for that matter) that are cooked together in the same batch for the same period of time—after all, you wouldn’t want to have smaller pieces that finish and potentially overcook in a pot with larger pieces that still need more time. To avoid such snafus, look for uniformly sized pieces of oxtail in the one-and-a-half- to three-inch-thick range. Bonus: By working with smaller pieces, you’ll cut down on cook time.

Veal, the more delicate option.

Technically, oxtail is a cut of meat from the tail of either a cow or veal. I know and understand that people might feel a certain way about veal, but, if you’re okay with it (and you’re getting it from a trusted, ethical source), it’s worth considering requesting it specifically. Where the tail of the cow produces a more robust, heartier, meatier flavor, oxtail from veal is likely to be more delicate in its profile, as well as more tender.

Slow Cooker Oxtail Stew, Cooking Maniac

Trim (some of) the fat.

Admittedly, it’s a divisive stance, but a significant number of recipes and food experts recommend either looking for less visibly fatty cuts of oxtail, or trimming off some of the excessive fat before cooking. As much as I’m usually not a “less is more” person when it comes to fat, oxtail is already such a naturally gelatinous product that I understand why many instruct you to trim. After all, you don’t want the dish to be too excessively greasy or oily, or to be forced to spend all your time nursing over the pot, skimming fat from the top.

Time is on your side. (Unless, of course, you use a pressure cooker.)

“Low and slow.” “Low and slow.” “Low and slow.” If there’s any one constant refrain about oxtail cookery, “low and slow” is it. Why? Well, because the meat, what precious little of it there is, is going to be fairly tough (remember, it’s surrounded by fat but not marbled with it), not to mention to whole thing is super-rich in collagen, which needs time to break down into soft, rich, flavorful gelatin. Cooking the tail in liquid for several hours over low heat is the best way to unlock the unctuous, fall-apart-tender meat from this seemingly challenging cut.

Of course, if time is of the essence, you should definitely consider experimenting with a pressure cooker. What might normally take three-plus hours to achieve in a pot on the stove can be reduced to a speedy 45-ish minutes (without sacrificing flavor) with the help of this clever kitchen tool.

Instant Pot Honey Barbecue Beef Oxtails, Mommy’s Home Cooking

Brown before you braise.

Most oxtail aficionados will recommend following the conventional slow-cooking with meat wisdom: Brown before you braise. Cooking with oxtail is all about extracting as much flavor as possible from a challenging, less-than-forthcoming piece of meat, so really, the browning call is easy to understand. By searing the meat on all sides first, you caramelize its surface, enhancing and adding more complexity to both the flavor of the meat and the liquid it will be cooking in.

Avoid drowning your tails.

When you’re doing the slow and low braising thing with your oxtails, most recipes advise using an amount of liquid that is somewhere between just under and just over level with the meat. This has less to do with the final texture of the meat (that’s more of a temperature of the liquid concern), and more to do with wanting a final sauce or broth that has a richly concentrated flavor. Basically, the more liquid, the more thinly spread the flavors, and the less rendering of gelatin.

Don’t skip the cool-down soak.

Once the oxtail has sufficiently braised to fork-tenderness, you might need to remove them from the cooking liquid to reduce it down and make a sauce, or so that you can separate the meat from the bone. Either way, you’ll need to cool the liquid down, and when you do, do not take out the bones immediately while still hot. By letting the bones continue to soak in the liquid as it cools down, you’ll help prevent the meat from drying out.

Related Video: Jerome Grant’s Museum-Worthy Oxtail Pepperpot

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Addictive Takes on Chicken Casserole Perfect for Chilly Weather

Chicken casserole is one of the classic comfort foods that you remember from childhood. It’s as cozy as mac and cheese, but usually a bit more nutritious, and as warming as a bowl of soup, but normally a little heartier. Often made with rice, pasta, or potatoes, the combination of tender chicken and a sauce (or cheese) is a simple dish that you can share with a crowd and easily make in advance.

Check out these takes on chicken casserole for a winning combination that your family and friends will love.

Baked Chicken and Artichoke Casserole

Chowhound

Frozen artichokes are the star of this recipe – they’re easy to throw in straight from the freezer, and mixed with fresh fennel, cremini mushrooms, garlic, leeks, spices, and breadcrumbs, this casserole tastes like a great updated take on Thanksgiving in a dish. Get our Baked Chicken and Artichoke Casserole recipe.

Chicken Tamale Casserole

Laa Loosh

Described as a “Mexican tamale in casserole form,” this chicken tamale casserole is a quick and easy dinner solution that you can easily customize. Cornbread mix adds substance and two jalapenos pack a punch. Get the recipe.

Mexican Chicken Quinoa Casserole

Pinch of Yum

If that sounds good but you want to make it a little healthier, use quinoa as the base and pile a colorful jumble of bell peppers on top. Get the recipe.

Sweet Potato and Chicken Casserole

Skinny Taste

Or, go with sweet potato noodles! This Mexican sweet potato casserole is flavored with cumin, four dried guajillo peppers, and a healthy serving of pepper jack cheese along with some chopped scallions. Get the recipe.

Sweet and Sour Chicken Stir Fry Casserole

Foxes Love Lemons

Brown rice, boneless skinless chicken breast, carrots, bell pepper, snap peas, and seasoning make for a very healthy casserole stir fry that you can whip up with whatever you have in the fridge. Get the recipe.

Baked Chicken and Stuffing Casserole

Life in the Lofthouse

This is a quick and simple recipe that makes the most of packaged stuffing, turning a bag of breadcrumbs into a delicious casserole packed with creamy chicken. If you want to get a little fancier, feel free to add onions and melted swiss cheese. Get the recipe here.

Buffalo Chicken Paleo Casserole

Paleo Leap

Cubed sweet potatoes mixed with boneless chicken breasts and seasoned with paprika, garlic powder, hot sauce, salt, and pepper make a great match for bacon, scallions, and cheddar cheese. Get the recipe.

Chicken Florentine Artichoke Bake

Damn Delicious

A great weeknight choice, this chicken casserole is seasoned with oregano, basil, red pepper flakes, and Parmesan cheese. Tons of vegetables are thrown in the mix–artichoke hearts, spinach, and sundried tomatoes–it’s a simple and healthy pick that makes for great leftovers. Get the recipe.

Chicken and Wild Rice Casserole

Chowhound’s recipe for chicken and wild rice casserole combines wild rice, Arborio rice, and 12 drumsticks: a pretty unbeatable combination. Dried porcini mushrooms add a hint of umami. Get our Chicken and Wild Rice Casserole recipe.

Related Video: How to Make Hawaiian Chicken Casserole

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The History of Gnocchi

When you think of Italian food, you probably think of things like chicken piccata, veal parmesan, and pasta. Lots and lots of pasta. In my experience, one dish that goes under the radar is gnocchi (pronounced: no-key). As a result, I thought I’d explore gnocchi a bit more. You never know, maybe this will entice you to add gnocchi to your rotation—either at home, or at your favorite Italian spot.

You know how much I enjoy Italian food? So much, that my wife and I served it at our wedding. And it didn’t just happen to be Italian food because that’s the type of cuisine the banquet hall served. In fact, we didn’t have our wedding at a banquet hall at all. We sought out a restaurant with great food that happened to have event space. From my perspective, an event only needs two things to make it a success in the eyes of most guests: 1) Great food and drink; and 2) Solid entertainment. So, we prioritized food, and everything else fell into place. Makes sense, doesn’t it? Hungry people are grumpy people. Satiated people are content. Well-satiated people, who have had their taste buds tantalized, are happy. That’s at least how I operate. Wait, is that weird?

Regardless, on our special day, when we wanted everything to be right, we prioritized food, and we went with Italian. And you know what was on our menu? Sure, we had staples like salad, chicken parmesan, lasagna, and chicken saltimbocca. But of all the pasta dishes we could have selected to round out our meal—fettuccine alfredo, rigatoni bolognese, spaghetti with meatballs (a la “Lady and the Tramp”)—we went with gnocchi instead. My wife, actually, was the driving force behind this choice, and what a choice it was! Still, it was a dark horse pick. Unconventional, but still classic. Far from overdone (culturally, not culinarily), it was an original choice without being weird or pretentious.

Still, I didn’t grow up on gnocchi, and until meeting my wife, I never was around anyone that made it, or even ordered it. If you’re like I was, you might be thinking, wait, so what’s gnocchi? To answer that question, and some others, I thought I’d check in with two chefs from two excellent Chicago Italian restaurants—Doug Psaltis, Chef/Partner at RPM Italian and RPM Steak (Lettuce Entertain You concepts from Bill and Giuliana Rancic), and John Colleta, Founding Chef at Quartino (Gibsons Restaurant Group) and author of a new cookbook, “Risotto and Beyond.”

First, here are some highlights from what Chef Psaltis at RPM had to share:

What is gnocchi?

Gnocchi are small Italian dumplings traditionally made from flour and cooked potato. They are rolled and cut into bite-size pieces before being quickly cooked in boiling water to reveal light and fluffy little dumplings or “pillows.”

Are certain varieties considered more “official” or “traditional” than others?

People are probably the most familiar with potato gnocchi, making it more “traditional” in that sense. However, there are several regional variations of gnocchi, depending on where you are or who you ask in Italy. Gnocchi alla Romana, for instance, is a Roman-style dish made with semolina. It’s first cooked on the stovetop, then rolled flat, cut into disks, layered into a baking dish and finished in the oven. There’s also ricotta gnocchi and Sardinian gnocchi—the latter, also known as malloreddus, is made with durum wheat semolina and a pinch of saffron, leading to a denser, more toothsome pasta.

How does RPM do gnocchi?

We make a classic potato gnocchi using the best ingredients possible, which allows us to keep the dish rather simple in its preparation. Currently it’s served with Caciocavallo cheese—an earthy and complex cheese with slight fruit undertones—and fresh cracked black pepper, but we rotate the preparation of the dish every so often. In the fall, we change it up with housemade Berkshire fennel pork sausage and Tuscan kale served in a parmesan brodo. A winter variation is with cranberries, turnips, and fennel.

Know Your Gnocchi

How to Eat Gnocchi for Every Meal

Potato Gnocchi with Tomato-Porcini Sauce

How to Make Gnocchi From Scratch

Next, here’s what Chef Colleta from Quartino had to say:

How long has gnocchi been around?

Gnocchi were present 9,000 years before the birth of Christ. Originally, in fact, the gnocchi were simply doughs of cold water and flour, with a more or less rounded shape, which were subsequently cooked in boiling water. The term gnocco, however, means “node” and refers more to something hard, just like the “knuckles” of the fingers.

When did potato gnocchi hit the scene?

The story begins in the sixteenth century, when potatoes were imported from America. These potatoes were then mixed into the wheat flour and water mixture, shaped, boiled, and tossed with butter and parmigiano reggiano.

How has gnocchi changed since then?

Today there are many variations for the gnocchi dough, such as cornmeal, wheat flour, semolina flour, and often other ingredients such as pumpkin or spinach are also combined, but the classic potato gnocchi are a dish present in the gastronomic traditions from every region of Italy.

How is gnocchi made?

The classic potato gnocchi is made by gently kneading cooked potatoes, wheat flour, and eggs. The mixture is rolled into logs and cut into small oval or round shapes. The formed gnocchi are plunged into boiling water, salted, and removed once they float to the top of the water line. Often meat sugos, ragus, and a variety of regional specific preparation accompany the airy gnocchi.

When is gnocchi served during the meal?

Traditionally speaking, [it’s served during] the pasta course known as a primi, [which] is served prior to the main meat or fish course.

So, there you have it, right from the minds of the maestros! I like how gnocchi uses potato as a primary ingredient. I don’t know about you, but I rarely encounter potatoes at many conventional Italian-American restaurants. This gives gnocchi an edge. As a potato-rich dumpling, it stands out from the crowd. Still, if you’re not that into potato, from the look of it, there are numerous varieties, both in terms of ingredients, and dough, that you can try. I’d like to offer a special thank you to the chefs, and to the folks at Lettuce Entertain You/RPM, and Gibsons Restaurant Group/Quartino for contributing to this article. Next time you’re in the Windy City, and craving Italian, I highly recommend checking out their restaurants. Buon appetito!

Related Video: How to Form Gnocchi

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5 Tomato Soup Pairings For a Full Fall Meal

All the cues for the fall season are here—the crisp breeze, the changing leaves, and the ubiquitous use of pumpkins in every recipe and product. But nothing is better about the season than the indulgent, comfortable lifestyle, properly known as “hygge,” the Danish term for “a quality of coziness and comfortable conviviality that engenders a feeling of contentment or well-being.” (Pronounced hoo-guh).

“Hygge” life means treating yourself with whatever makes you feel good inside. If you’re aspiring to achieve this level of comfort, a good place to start is by giving yourself a liberal helping of tomato soup, and a rich, substantive side that’ll keep you warm and toasty. What’s ahead will show how you can make a warm, tangy tomato soup into a full meal.

Classic Tomato Soup with Mozzarella Sticks

Let’s start with the classic tomato soup. Its saltiness and acidity make it good on its own, but you can also break up the uniformity by pairing it with some mozzarella sticks. That way you can go back and forth between spoonfuls of tomato soup, and bites of oozing, cheesy goodness. Now mozzarella sticks are nothing new, but if you’re looking to change it up a bit, try Panko Coated Fried Mozzarella sticks. Get the recipes:

Tomato Soup

Chowhound

Panko Mozzarella Sticks

Big Bear’s Wife

Mexican-Inspired Tomato Soup with a Fried Catfish Po’Boy

Need something heartier and with a little more kick to it? Try a spicier or Mexican-inspired variety of tomato soup, and pair it with a Fried Catfish Po’Boy. This time you get some heat with the addition of some traditional Southern flavor profiles like Tabasco sauce, cayenne peppers, and Cajun seasoning. Get the recipes:

Mexican-Inspired Tomato Soup

Simple Vegan

Fried Catfish Po’Boy

From Val’s Kitchen

Fire Roasted Tomato Basil Soup with Shrimp Ceviche and Avocado Salad

Tomatoes, shrimp, avocado, and greens work so well together in this basic but tasty match-up. It’s a little more summery as well, but it’ll be a refreshing change if you want something that isn’t so heavy. Cook the shrimp for about 4 minutes in a pot of boiling water, then throw it into an ice bath so that it doesn’t continue to cook. Afterwards, take a large bowl and mix onions, garlic, tomatoes, cilantro, salt, pepper, vinegar, olive oil, jalapeño, clam juice, cumin, and honey, add in the shrimp, and refrigerate it for at least two hours. The longer you let it marinate, the better. Serve the salad with fresh avocado, alongside fire roasted tomato basil soup, and you’ve got a full meal. Get the recipes:

Fire Roasted Tomato Soup

The Novice Chef

Shrimp Ceviche and Avocado Salad

Skinny Taste

Creamy Tomato Basil Soup with a Grilled Tuna Melt

The grilled tuna melt is a comfort food classic, and an essential for American “hygge” living. Dress up the tuna with onions, celery, mayo, paprika, chives, peas, onions, vinegar, and olive oil, and spread over 2 slices of bread with pickles and cheese. Press the 2 halves together and apply liberal amounts of butter on each side before placing into the frying pan; cook both sides until golden. Both the grilled tuna melt and creamy tomato basil soup are quick to make, and are easily a family favorite. Get the recipes:

Creamy Tomato Basil Soup

Martha Stewart

Grilled Tuna Melt

Olive Magazine

Roasted Garlic & Tomato Soup with a BLT

The BLT will always be an American classic, but that doesn’t mean you can’t upgrade this traditional lunch recipe. Give your BLT more character by throwing in peppercorn-crusted bacon, pesto, mayo, mustard, and sprouts. You’ll get crunch, creamy avocado, juice, and smoke, all in one bite. Pair this with roasted garlic and tomato soup, and you’ll have a lunch everyone will be asking about at the office. Get the recipes:

Roasted Garlic & Tomato Soup

Jo Cooks

Ultimate BLT

Little Kitchen Big World

Related video: Spicy Tomato Soup

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How to Eat Gnocchi for Every Meal

Gnocchi are little bites of heaven. These Italian pillowy dough dumplings—usually made from flour and eggs mixed with potato or ricotta, then gently boiled—are light and chewy, cozy and comforting, soft and satisfying. They’re so delightful that you’ll probably never have leftovers, and you’ll definitely wish you could eat them for breakfast, lunch, and dinner (maybe even dessert!). That’s why we asked top chefs how to do exactly that—when you’re in the mood for something fun and funky, here are ideas for getting your gnocchi fix for every meal.

Breakfast

Eggs go into gnocchi dough, so it’s technically a breakfast food, right?! We think so, and Christina Bartoli, executive chef of Gelso and Grand in New York City, agrees. “That’s the great thing about gnocchi—it’s the perfect starch to fill you up for the day,” she says. Hear, hear! In general, swap out toast or hashbrowns for gnocchi. Sautéed it with your go-to omelet fillings and top with your favorite form of yolky egg. Or for some extra inspo, take a page out of Bartoli’s book: Sauté gnocchi in a pan with rendered bacon bits, diced apple, scallions, and caramelized onions. Finish with a poached egg and garnish with fresh thyme and chives.

The Kitchen Magpie

Another mouthwatering idea—use sweet potatoes to make gnocchi the night before. Then the next morning, sautéed them with crumbled breakfast sausage, caramelized onions, sage, and top with an egg.

Lunch

Gnocchi = the most epic salad mix-in. Simply toss a few on top of your favorite Mediterranean-inspired salad, dress with a vinaigrette, and devour. If you’re feeling fancy, try Bartoli’s gnocchi “croutons.” Toast gnocchi in the oven with butter, garlic, and parmesan until slightly crispy. Then add to a kale salad with pickled onions, tomatoes, hard-boiled egg, and a creamy dressing. “This will really send those taste buds ablaze,” she says.

A Spicy Perspective

Or, make a gnocchi “pasta” salad. Throw room temp gnocchi and chopped fresh veggies in a bowl, then toss with a balsamic, red wine, or lemon vinaigrette. Combining cooled gnocchi with green peas, pine nuts, fresh basil and mint, pesto, and lemon juice would also be divine.

Dinner

What’s better than mac ‘n’ cheese? Gnocchi mac n’ cheese, says Alex Guarnaschelli, Food Network star and executive chef of Butter restaurant in New York City. “It’s one of the top dishes at butter and it’s very easy to make at home,” she says. Simply use gnocchi instead of elbows with your favorite macaroni and cheese recipe, or to get it palate-tickling perfect, follow Guarnaschelli’s recipe in her cookbook “The Home Cook.”

Chowhound

If you desire something less cheesy (we don’t know why you would, but to each his own!), Bartoli says gnocchi and fall-apart-in-your-mouth stewed meat is a match made in Italian heaven. “Make a ragu, I like to use lamb shoulder, with lots of onion, garlic, celery, and carrot that’s cooked down with red wine and tomatoes,” Bartoli says. “Smother a mound of gnocchi with it, then finish with chili peppers, ricotta, and hazelnuts to bring interesting textures to the dish. All those flavors get soaked into the gnocchi, making it a really wonderful and hearty dish.”

Dessert

Yep, you can even eat gnocchi for dessert. Sauté it with butter, powdered sugar, a sprinkle of cinnamon and nutmeg, and a pinch of sea salt.

Contemplating Sweets

Then eat it alone, with a scoop of vanilla ice cream, or with a dollop of grilled or stewed fruit.

Related Video: How to Make Gnocchi with Christian Hermsdorf

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6 Meatloaf Recipes From Around the World

Meatloaf has long been a staple at the American dinner table. Depending upon who was cooking it, the results were either disastrous should the loaf be too dry, or something to celebrate if the texture was moist enough, the flavor comforting enough.

But America isn’t the only place where meatloaf is esteemed and used as a temptation to gather family and friends around the table. Throughout the world, meatloaf recipes have long been a staple in the repertoire of home cooks who prepare it to comfort those they love. Each country has its own variation, ingredients, and techniques that reflect the place where it evolved.

Sausage, hard boiled eggs, carrots, mustard, ginger, raisins, even pomegranate seeds are all ingredients that have found their way into international meatloaf recipes. Transform your traditional meatloaf into something elevated and exciting by taking a global tour of recipes from virtually every corner of the culinary map.

1. Pulpeta: Straight from Havana comes the Cuban version of meatloaf called pulpeta. One of the biggest differences from traditional American meatloaf is that pulpeta is not baked in a loaf pan, but is instead shaped and then simmered gently in a deeply flavorful Cuban-style tomato sauce. Hard boiled eggs are often tucked inside before it’s cooked for a delightful surprise once the pulpeta is sliced.

2. Gâteau de Viande: This is the French version of meatloaf and it equates to rich flavor along with a few added ingredients that make it Gallic through and through. Chicken liver and mushrooms are added, which not only keep it moist and add flavor but also transform ho-hum meatloaf into one with a velvety texture akin to pâté.

3. Sekana: No one knows for sure how old the recipe for sekana is, but what the residents of the Czech Republic, where it originated, do know is that it’s a cherished mainstay in their cooking repertoire. Sausage adds texture and flavor and gherkins give this tasty meatloaf brightness and color. It’s a simple recipe to pull together, belying the complex and enigmatic history of the nation from which it originated.

4. Pastel de Carne: From a nation where meat is a source of national pride comes this decadent and nuanced meatloaf recipe from Argentina. Pastel de Carne is made doubly good because it also includes a lavish tomato sauce complete with white wine and beer. The meatloaf itself also contains beer along with mustard for a zesty kick and carrots for a pop of color.

5. Bobotie: There is so much to love about bobotie that it’s hard to know where to begin. For starters, this traditional South African meatloaf recipe is topped off with a silky egg custard that pairs so well with the sweetness of the raisins and brightness of the ginger tucked within the meatloaf itself, which is typically comprised of either ground lamb or beef. Its flavor profile is further amplified with the addition of chopped almonds and curry powder, reflecting the international composition of the nation’s citizens.

6. Rolet Gosht: There is no better way to bring the tantalizing flavor profile of Persia to your table than with this festive meatloaf recipe from Iran. Typically referred to as rolet gosht, there are so many delicacies in this recipe it’s difficult to know where to begin. First, there’s the spinach, carrots, and eggs tucked inside and then there’s the vibrant red pomegranate sauce that it’s topped with before roasting. The result is nothing short of extraordinary.

Try your hand at one of these loaves.

Pulpeta

The Yuca Diaries

Take the meatloaf pan out of the equation with this tempting meatloaf recipe straight from the lively, mysterious streets of Old Havana. The trick is to keep the heat low to allow time for the tomato sauce to find its way into every nook and cranny of the pulpeta. Presenting it tableside still in the pan is a dramatic and fun way to serve this beloved Cuban recipe. Get the recipe.

Gâteau de Viande

Don’t shy away from the chicken liver in this recipe. It lends this French meatloaf a creamy texture and velvety flavor. The mushrooms provide earthiness and the nutmeg, garlic, and shallots make it French, through and through. Get the recipe.

Sekana

Czech Cuisine

From the topsy-turvy, fairytale streets of Prague, the capital of the country where Sekana originated comes this meatloaf recipe that’s elevated in flavor with the addition of finely chopped gherkins and earthy sausage. The result is robust flavor in every bite. Get the recipe.

Pastel de Carne

Natascha’s Palace

The beer in this meatloaf recipe not only helps to keep this Argentinian meatloaf recipe moist, it also adds a subtle but hearty flavor note that pairs perfectly with the carrots and zing of mustard. Get the recipe.

Bobotie 

Global Table Adventure

This South African meatloaf recipe is sure to become a favorite at your kitchen table. The egg custard is irresistible as is the trio of almonds, raisins and curry powder that really make this recipe sing. Here it’s complemented with mango chutney for an added dose of international flair. Get the recipe.

Rolet Gosht

The Persian Infusion

This recipe requires a bit of time and several different ingredients but for a special occasion it’s a spectacular dish to celebrate. The pomegranate sauce along with the complex spice blend contained in both the loaf itself as well as the sauce whisper of Iran, the beguiling nation from which it was first dreamed up. Get the recipe.

Related Video: How to Make Easy, Cheesy Meatloaf

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Fall-Spiced Old Fashioned Cocktail

Here's an Old Fashioned cocktail that's ready for fall! Maple syrup plus infused bourbon brings warming fall spices—cloves, star anise, and cinnamon—to this spin on the classic cocktail.

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Pumpkin Soup with Smoked Paprika

Creamy Pumpkin Soup with Smoked Paprika! This rich and creamy pumpkin soup gets a extra depth from smoked paprika. Make it with either a whole pumpkin or canned pumpkin puree.

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Apple Butter Beyond Toast: Uncommon Uses for Fall’s Favorite Condiment