American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares her own tasty variation on the traditional Potato Gnocchi. Serve the gnocchi with one of her two superfast sauces: Brown Butter and Sage or Parmigiano-Reggiano Cream.
Goat butter (sold at specialty-food stores; use regular butter if unavailable) is white, smooth and creamy. Chef Tyler Brown of the Capitol Grille at Nashville's Hermitage Hotel likes using it in this riff on the classic pairing of roasted beets and goat cheese.
Chef Dean Maupin thinks most things taste better with smoky bacon. These bacon-garnished briny clams, steamed in Virginia's fruity and floral Viognier, are such a big hit that he serves them regularly during the cooler spring and fall months. That's when the clams he likes from Willis Wharf, a small fishing town on the Eastern Shore of Virginia, are best. Try serving them with the wine they're steamed in.
Most kimchi (Korean fermented pickles) use lots of red chile flakes and are bold and spicy. This is a white kimchi, which means it's made without the red chile. Some kimchi ferment for weeks, but Andrea Reusing lets these turnips pickle at room temperature for only two days. "It's really special to have something that's just starting to ferment," she says. "It's more about the flavor of the vegetable."