This is a more contemporary version of one of the standbys of Italian-American cooking. Instead of coating a thin, breaded, and fried chicken cutlet with tomato sauce, I like to top a chicken thigh with sliced fresh tomatoes and slices of fresh mozzarella or Fontina cheese.A light sauce made with fresh tomatoes and basil finishes the plate. Fontina is a mellow, lightly aged cow’s-milk cheese that melts beautifully. Take the time to search out Italian Fontina—you’ll appreciate the creamy difference. You can prepare this dish using veal or pork cutlets as well (see variations below).
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.