Potato Gnocchi with Tomato-Porcini Sauce [Via Chow] [Video recipe] [Photo by Chow] 4 pounds Idaho or russet potatoes (about 8 large potatoes) 2 1/2 cups all-purpose flour, plus more for flouring work surfaces About 2 cups Tomato-Porcini Sauce 2 tablespoons unsalted butter (1/4 stick), at room temperature Freshly grated Parmesan cheese, for garnish Heat the oven to 450°F. Fill a large pot with about 9 quarts of cold water and bring to a boil. Stir in enough salt so that the water tastes salty, about 6 tablespoons kosher salt or 3 tablespoons fine salt. Keep warm until ready to cook. Set potatoes on the oven rack and bake until tender...

People say creativity in the kitchen is a must. I agree – but not every time. There’s something about the Italian cuisine that is priceless, totally admirable: Italians cook wonders with the poorest, fewest ingredients in the whole world. Most of the famous dishes made in Italy will ask for as little as 5 or so ingredients – and chances are the recipes will cost you very little money & time. Italian food is simple, genuine (we much prefer ingredients that are in season, not only for their price, but for their superior quality and flavor), easy to make, and definitely one of the most satisfying. I know very few people...