This traditional casserole of veal scaloppine is simple and simply delicious, with a multitude of harmonious flavors and textures. The scaloppine are quickly fried, then layered in the pan to bake, moistened with an intense prosciutto-Marsala sauce, and topped by a delicate gratinato of Grana Padano or Parmigiano-Reggiano. And though veal is customary, scaloppine of chicken breast, turkey breast, or even pork would be excellent prepared this way. The first step, of frying the meat, can be done in advance, but I recommend that you assemble and bake the casserole just before serving: reheating will toughen the gratinato and accentuate the saltiness of the prosciutto.
This flexible recipe is all you need to bring this iconic ProvenƧal 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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty GruyĆØre, and a deeply savory broth deliver the kind of comfort that doesnāt need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugarāor take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.