It's the middle of the night and, for whatever reason, you're hungry. Fork in hand, you open the refrigerator door, praying there's something waiting. You find condiments, some processed grated cheese that seems to never go bad, and a white styrofoam container. Inside it are the remains of a two-foot-wide platter of pillow-soft gnocchi and a trio of braised boneless short ribs. You dive in, and despite the chill on the leftovers, the richness of the reduced red wine sauce and the soft but cold potato pasta is just what you need... More >>>