(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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
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?”
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.