Risotto alla Milanese, which my chefs and I researched (and devoured) on our culinary expedition to Milano in 2008, has apparently been a signature dish of the city for over two centuries. A recipe for it appeared in the volume Cuoco Moderno—Modern Cook—published in Milano in 1809, by a mysterious author identified as “L.O.G.” His version had almost identical elements to today’s recipes: rice cooked in butter with onions, bone marrow, cervellato (a type of salami), good beef stock, and, at the end, the addition of saffron. Almost 100 years later, the revered authority Pellegrino Artusi included in his classic collection of Italian recipes a nearly identical risotto alla Milanese, including white wine in the preparation. In twenty-first-century Milano, Artusi’s techniques and ingredients are still the standard (though usually cervellato is omitted). I encourage you to use good beef stock and excellent fresh beef marrow bones to make a truly delicious risotto alla Milanese. The stock can be homemade or store-bought—low-sodium and organic if possible; otherwise, you could substitute chicken or turkey broth. To get the best marrow, ask the butcher for marrow bones cut from the center of the leg bone above the shank. Scraping out the marrow and cooking it is easy. If you’ve never done it, you will see that, as the marrow renders its delicious fat, brown carmelized specks appear. They could be strained out, but I don’t advise it; they provide great flavor, and traditional risotto alla Milanese incorporates them.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta 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.
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.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.