This traditional casserole of veal scaloppine is simple and simply delicious, with a multitude of harmonious flavors and textures. The scaloppine are quickly fried, then layered in the pan to bake, moistened with an intense prosciutto-Marsala sauce, and topped by a delicate gratinato of Grana Padano or Parmigiano-Reggiano. And though veal is customary, scaloppine of chicken breast, turkey breast, or even pork would be excellent prepared this way. The first step, of frying the meat, can be done in advance, but I recommend that you assemble and bake the casserole just before serving: reheating will toughen the gratinato and accentuate the saltiness of the prosciutto.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
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The silky French vanilla sauce that goes with everything.
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This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.