It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
I used to think gnocchi was difficult to make. After numerous attempts, it seemed almost impossible to achieve the light and delicate texture I desired. I tried using both potatoes and butternut squash, but the results were always disappointing: heavy and dense dumplings instead of the tender pillows I craved.