Rouses Magazine

My Rouses Everyday is one of the largest grocery store publications in the nation. Each issue focuses on the latest food trends and local food and culture. You’ll find recipes, cooking articles, culinary profiles, tips from the area’s best chefs and behind-the-scenes exclusives.

Our roster of award-winning writers and photographers includes contributors to The New York Times, Saveur, Garden & Gun, Local Palate, Texas Monthly and more.

In this Issue

To be honest, we got the idea from the TV show Everybody Loves Raymond. If you’ve never watched it, the family matriarch, Marie, always cooks Italian dishes, and I noticed that she kept bringing up the same recipes again and again — things like steak pizzaiola and braciole.

The most important thing to remember when making a pastalaya is that there is no “right” way to do it. Ask 10,000 people how to make gumbo or jambalaya, and you’ll get 10,000 different responses. Every oven is different. Every pot is different. Every recipe is different in seasoning and quantity of vegetables.

If you’re looking to make next-level gnocchi — the sort of gnocchi that wows your friends and wins the begrudging respect of your lifelong enemies — use a gnocchi spatula when preparing the dish. Your current spatula is probably flat, and maybe has little holes in it. That’s amateur hour in the high stakes world of gnocchi making.

When it comes to Italian cuisine and, specifically, Italian pastas, there’s really only one dish that unlocks the superstar level of mononymous fame wherever it graces a menu in the United States: lasagna.