(BRACIOLE DI VITELLO AL ROSMARINO)
Romagna is famous for its grilled foods, and the aroma of meats sizzling over a wood fire is common in the countryside. Try this with a local dry red wine such as Sangiovese di Romagna or Gutturnio.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
This side dish is flavorful enough to also serve as a main course.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”