This dip, adapted from NYC chef Joaquin Baca's recipe in New York magazine, is undeniably delicious. But, boy, is it labor-intensive. After having made it straight through over the course of a Saturday afternoon (as part of a husband-wife
Gnocchi, Sweet Corn Arugula in Cream Sauce Shelf-stable gnocchi is a great go-to ingredient for meals. In this easy dinner recipe, it stars with two of summer's best fresh vegetables--sweet corn and arugula--for one bright and colorful dish.
Parmesan wonton crackers, for eating dip. cup extra virgin olive oil 25 wonton wrappers (about of a standard package) 1 cup parmesan cheese, shredded cup parsley, finely chopped salt and pepper to taste (I used about 3 tsp.