Food How to Make Homemade Gnocchi

Sweet cream biscuits were the first kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I've actually memorized it! —Helen Nelander, Boulder Creek, California

Here’s What to Cook Every Night This Week (April 4 – 10)

Your kids will get sick of buttered noodles and fish sticks eventually, right? Help them along with these seven family-friendly dinners that they’ll be pleasantly surprised by, from sheet pan gnocchi to quinoa chicken nuggets.Face it: You’ve had your fill of fish sticks, chicken tenders and buttered noodles for a lifetime. If only your picky eater would branch out from their usuals. Don’t worry—we’re here to help. Presenting seven kid-friendly dinners that even the finnickiest of diners won’t mind eating (or at least trying). They run the gamut from cheesy quesadillas (with a fun twist) to sheet pan gnocchi to a wholesome remix on chicken nuggets.

I started with my grandmother’s biscuits and added a bit of my personality. When I make these with my kids, it feels like she’s with us. —Amy Chase, Vanderhoof, British Columbia

These biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. —Bonnie Appleton, Canterbury, Connecticut

Because these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa

These wonderful, buttery biscuits complement any dinner. —Betsy King, Duluth, Minnesota

How to Make Corn Tortillas

There's nothing quite like fresh, homemade corn tortillas. Follow our step-by-step guide on how to make corn tortillas that will forever change taco night. The post How to Make Corn Tortillas appeared first on Taste of Home.

Homemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. —Melissa Obernesser, Utica, New York

My grandchildren are always happy when I pull a pan of my cheese biscuits from the oven. The golden brown goodies are perfect for dipping into chili or stew. — Lorraine Caland, Shuniah, Ontario

This recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn’t enough. —Linda Becker, Olympia, Washington

When I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, Maryland

I grow many herbs, so I can just go out to the garden and pick them. These biscuits contain my favorite ones. —Melissa McCabe, Long Beach, California

15 fresh recipe ideas that scream spring

Getting through winter calls for a culinary celebration.Grilled Asparagus by Al Roker

Whole wheat flour gives these biscuits a nutty, homey flavor. Ever since I started making these, white flour biscuits just don't taste as good! Pair them with soup or slather them with whipped cream and sweetened berries for a dessert treat. —Trisha Kruse, Eagle, Idaho

My biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, Ohio

These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming

Here's our crack at the never-ending biscuits from Red Lobster. Made from scratch with lighter ingredients, they're just as cheesy and buttery as the original. —Taste of Home Test Kitchen

"These can be made ahead and frozen. To heat them up, place on an ungreased baking sheet in a 375° oven for 6 to 10 minutes or until heated through. They go great with the soup and salad.” —Trisha Kruse, Eagle, Idaho

Everyone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. —Susan Braun, Swift Current, Saskatchewan

Europe's beautiful historic restaurants we'd love to visit

They say we eat with our eyes, and sometimes that goes beyond prettily presented food. Europe is home to many restaurants that have seen decades and, in some cases, centuries of diners coming through their doors and feasting within their walls. From grand, palatial dining rooms fit for royalty to brasseries with more rustic charms, these are the most beautiful historic restaurants across Europe.

My teenage granddaughter, Holly, and I have enjoyed cooking together since she was 4 years old. We like to make these golden biscuits for holiday gatherings. Fill the centers with homemade jam, orange marmalade or cheese. —Mary Lindsay, Dunrango, Colorado

My family likes biscuits for breakfast. One Sunday, I decided to make those golden goodies extra special by adding white chips, dried cranberries and a simple orange glaze. —Lori Daniels, Beverly, West Virginia

After we had cinnamon-topped biscuits at a restaurant, I came up with my own version at home. I keep crystallized ginger on hand so I can whip up a batch at a moment’s notice!—Rebecca Littlejohn, Vista, Califiornia

Lemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. —Taste of Home Test Kitchen

My family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. —Wendy Masters, Grand Valley, Ontario