These rolled-up scallops of beef (involtini di manzo) are fun to make, lovely to serve, and pleasing to eat, with the tangy surprise of a whole pickle (and other vegetable morsels) inside. They’re a practical choice for a special meal, too, since you can assemble and cook the involtini in advance, leave them in the pan, where they’ll stay moist, and reheat them when your guests are seated. And if you need more than six servings, the recipe can be multiplied easily. I like to serve these with Whole-Grain Spaetzle (page 16) to mop up the sauce.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
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.