Antico peposo, a very old recipe for cubed beef, is cooked with lots of pepper and no other condiment—not even a drop of oil or any other fat—and it becomes a delightfully savory and peppery dish. The dish probably dates back to medieval times, when there was no refrigeration and meat was preserved with salt or lots of pepper and herbs. Once the meat was embedded with the pepper, it was cooked just as it was. Or with a little wine and garlic. My peposo uses only a fraction of the amount of black peppercorns that are in traditional recipes, but it will still please even the most fanatic pepper-lover: this is peppery! To balance the spiciness of the meat and mop up the sauce, you need some starch. I like to serve the peposo with one of the following: polenta, boiled or mashed potatoes, gnocchi, or just beans cooked with olive oil.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.