One of my favorite daytrips from my house in Italy is to the town of Panzano in Chianti, to visit the world-famous butcher Dario Cecchini. Dario has been covered by every food publication imaginable, and since Bill Buford wrote about him in his memoir, Heat, Dario’s shop has become a mecca for foodies traveling in Italy. To meet the demand of his fans, Dario now has three restaurants that people can visit while they’re there: a steakhouse serving prime cuts, such as bistecca fiorentina, a classic preparation of a T-bone or porterhouse grilled over a wood fire; a hamburger restaurant, Dario Plus; and my favorite of the three, Solo Ciccia. This restaurant, whose name means “only meat,” offers lesser cuts of meats prepared in a variety of ways, many of them cooked long and slow, or stracotto, like this dish. Veal breast isn’t something you’ll find at your average grocery store, so you’ll have to get it from a butcher, and you will probably have to special-order it. Ask the butcher to save the bones he carved the breast from, as you’ll use those to make the stock in which the meat is braised. While you’re at it, have him roll and tie the breast for you, too. Even though this might be out of your ordinary shopping routine, the good news is that you’ll end up with a rich, luxurious veal dish for not a lot of money.
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.