Massimo's Aunt Enza has played an important role in my life as a born-again Tuscan. We often dine at her home on Sunday, for a traditional family lunch, prefaced by Enza's statement that she hasn't prepared anything. This means that there's nothing new on the table and that we're in for our usual treat of a Florentine meal. The main course will probably be what Enza calls magro, literally lean or fatless, a choice cut of beef used for roast beef, sliced thin, lightly sauced with meat juices, topped with whole brown cloves of garlic. Since Italian home cooks in the city rarely had ovens, meat is often roasted on the top of the stove. It's faster than oven-roasting, perfect for those who love rare roast beef. Turning the meat is the hardest part.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.