These rolled-up scallops of beef (involtini di manzo) are fun to make, lovely to serve, and pleasing to eat, with the tangy surprise of a whole pickle (and other vegetable morsels) inside. They’re a practical choice for a special meal, too, since you can assemble and cook the involtini in advance, leave them in the pan, where they’ll stay moist, and reheat them when your guests are seated. And if you need more than six servings, the recipe can be multiplied easily. I like to serve these with Whole-Grain Spaetzle (page 16) to mop up the sauce.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?