What's the secret to transforming two heavyweight ingredients-flour and potato- into featherweight dumplings? It comes down to the simplest of strategies: precision.
Think that all potato and bread recipes have to be heavy? We prove otherwise with our light-as-air Potato Gnocchi and our bread and tomato Panzanella salad.
Rather than risk scraping our knuckles on a box or rasp-style grater, we prefer to shred cheese tableside with a rotary grater.
The biggest challenge in making this classic Italian tomato-bread salad is solving an age-old quandary: What's the best way to deal with the bread?
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