Serious Eats - seriouseats.com

Made a huge pot of cioppino Monday night so had it again last night. Even better the 2nd time around. Clams, cod, mussels and prawns in a savory tomato broth enhanced with garlic, onion and Italian seasoning. Add a loaf of crusty bread and a salad. Boo-hoo, too bad it's all gone now.

We called this "Eye Toast". It's so good!

OK, are you ready for the ultimate Hungarian drop noodle (dumpling) recipe? My mother made these whenever she made chicken or veal paprikas (with my help) and it's easy. She used just regular white flour.

3 C flour
3 eggs
1/2 to 3/4 C water (to make a fairly wet dough....but not soupy)
1 tsp. salt

Boil water in a large pot. Mix all ingred. together. Dip a tablespoon into the boiling water, then, starting on the edge of the dough, fill the spoon about halfway and dip the spoon again into the boiling water allowing the dough to drop off into the water. Repeat fairly rapidly so noodles cook uniformly. The dumplings are done when they rise to the top of the water, but check for doneness, they may need another minute. Drain and enjoy. I have no idea how to spell the Hungarian word for these, but my parents called them: noo'-kedd-lee