Massimo's Aunt Enza has played an important role in my life as a born-again Tuscan. We often dine at her home on Sunday, for a traditional family lunch, prefaced by Enza's statement that she hasn't prepared anything. This means that there's nothing new on the table and that we're in for our usual treat of a Florentine meal. The main course will probably be what Enza calls magro, literally lean or fatless, a choice cut of beef used for roast beef, sliced thin, lightly sauced with meat juices, topped with whole brown cloves of garlic. Since Italian home cooks in the city rarely had ovens, meat is often roasted on the top of the stove. It's faster than oven-roasting, perfect for those who love rare roast beef. Turning the meat is the hardest part.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.