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zakruti.com » Dish recipes » NYT Cooking
Alison Roman's Ricotta Dumplings

Alison Roman's Ricotta Dumplings

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Rating: 4.0; Vote: 1
Alison Roman\'s Ricotta Dumplings Eric: I am obsessed with this dish. I don't know if that's a good thing, but I can't help it. Make it a few times a week. I use scallion or green onion or spring onion (don't use the green part, but otherwise the same ingredients as in video. Tastes absolutely amazing, and I almost always end up eating the whole skillet's worth in one evening. Shameless. One thing I find helpful is when I know I'm making it I make the dumpling mix the night before and refrigerate. It saves me a step on cooking day, but also seems to help the dough set up better.
Perfect idea year round to make vegetables enjoyable. Want to get your kids to enjoy veggies? Make them with Dumplings. Such a fun word.

Date: 2020-08-18

Comments and reviews: 9


Should have put the asparagus in first to cook, then the ramps (which should not be used, since people are decimating the wild ramp population, then the peas at the very last moment. Also, lemon zest should have been added to either the dumplings or the greens. This would make a nice side dish for lamb chops.
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Okay, I thought I was a decent cook. Having been in the f&b world for most of my career but, Ive never heard of allumim? Or, ramps. I fear Ill look pretentious going to Whole Foods asking for ramps? But, Im so excited for this recipe. Thank you.
I would have to say, that is a scary amount of salt.

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I wish they would post the recipe. I am NOT going to subscibe & PAY for a cooking website when there are 1000's of food videos and recipes online. NYT Cooking. really? I have a limited income and you have advertisers. This is ridiculous.
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So I also watched her bon appetit videos and I gotta say these NYT ones are so much better. They really make a point to showcase her personality more and I love this non - edited kind of editing of the videos! Great job
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I tried 1 recipe from Alison and liked it. In this one, I love the veggies part, but not sure about the lumpy ricotta balls. Alison's personality is refreshing though.
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If the main camera zoomed out a bit, it will be less headache to watch/follow what was happening. Out of focus frequently too when zooming in too much.
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Am I the only one who's developed a slight infatuation with Alison? I just love her passion and enthusiasm for food! and her recipes are all spot-on!
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Ricotta is the perfect comfort food for the common cold. Usually I mix it with a pasta, this looks delicious. and so does the chef. Well done.
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Good lord, enough about the ramps. Why do I feel like I immediately need to go purchase ramps, and cook with ramps! Ramps. Ramps. Ramps.
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