This dish showcases the skillful skillet cookery and flavorful pan sauces that delighted me in Umbria. After lightly frying the veal scallops, you start the sauce with a pestata of prosciutto, anchovy, and garlic, build it up with fresh sage, wine, broth, and capers—and then reduce and intensify it to a savory and superb glaze on the scaloppine. Though veal is most prized in this preparation, I have tried substituting scallops of chicken breast and pork; both versions were quick and delicious. Serve the scaloppine over braised spinach, or with braised carrots on the side.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.