Servings: 4Prep: 15Total: 1 hour 30 minutes Ingredients for the gnocchi:kosher salt, to taste9 medium Russet potatoes, scrubbed clean (about 6 pounds|2562 grams)2 cups|319 grams all-purpose flour, plus more for dusting8 egg yolks1/3 cup|63 ml olive oil for the pasta:4 tablespoons|54 grams unsalted butter3 ounces|180 grams minced prosciutto8 ounces|200 grams thinly sliced shiitake mushroomskosher salt, to taste1/4 teaspoon chili flakes4 garlic cloves, thinly sliced1/4 sweet white onion, finely chopped1/2 small jalapeño, stemmed, seeded, and minced1 sprig rosemary, mincedfreshly ground black pepper, to taste1 cup|250 ml heavy cream4 ounces|125 grams thinly sliced raclette cheese1/3 cup|20 grams grated parmesan cheese, plus more for serving1 Meyer lemon for serving:a few handfuls of baby arugula1-2 Meyer lemons Directions 1. Make the gnocchi: Heat the[…]

This article originally appeared on MUNCHIES in March 2015. Forget any ideas you might have about cheesemongers. When you meet Clemens Castan, you’ll not only learn how the Swiss raw milk cheeses he sells came by their bizarre names, but also where the next wild techno party is going down. And he even has tips as to which cheese best cures your hangover the next day. Jürg Wyss and Mike Glauser, founders of the offbeat cheese chain Jumi, made a name for themselves in their homeland of Switzerland long ago. For their newest location in Vienna, they recently teamed up with Castan—who, unlike Glauser, isn’t from a cheese-making family. Instead, Castan spent his youth mixing drinks at Vienna’s most famous techno[…]

You’d be hard-pressed to find a breakfast plate at a diner that isn’t loaded with a pile of greasy, salty potatoes. That’s the way we like it. Give us our hash browns (or some frozen Potatoes O’Brien) or give us death. But there are ways to improve upon already wonderful things. Take, for instance, this dish from Jose Garces. We start with the little diced chunks of potato that we’ve come to know and love. But then, we take them to the next level but sautéing them with chorizo, garlic, jalapeño, and onion. Top them off with scallions, cilantro, and creamy queso fresco, and you’ve got yourself a dish that’s where patatas bravas meet nachos. And that sounds like a hell[…]