Bistecca fiorentina is what everyone eats when traveling to Tuscany, but since I have taken you to Maremma, I want to share with you the way they cook and eat bistecche in Maremma. One would expect that in this cattle-grazing region, the bistecca would be from the longhorns that roam the hills and pastures there, and traditionally it was. But the Maremma is not known for tender meat, and today on the grills of the best places and homes in Maremma you will find beef from Chianina. Still, although the meat may be Chianina, the preparation still reflects Maremma. The cut of the meat is a porterhouse steak, which is similar to a T-bone steak but with a larger cross-section of the tenderloin (filet mignon) along one side of the “T.” The loin of the Chianina is enormous; hence the big pieces of meat that surround the T-bone. Choose a prime or “top choice” steak that has been aged properly for 2 to 3 weeks.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.