This dish is inspired by a traditional Roman dish made with veal and proscuitto. Translated literally from Italian, saltimbocca means “jump mouth” or “hop in the mouth,” perhaps implying that the dish is so good the flavors jump in your mouth. It’s best to pound your own chicken breasts, for this or any recipe that calls for cutlets, also known in French cooking as paillards. Chicken sold as cutlets in the grocery store aren’t actually pounded, but are horizontally sliced to resemble a cutlet. The meat contracts irregularly in the hot pan, making it tough. When pounding the chicken, I protect it with a heavy-duty freezer bag that I’ve cut apart into two thick sheets. I place the breast between the sheets and pound it with a flat meat pounder or the bottom of a heavy skillet. The idea is to create an evenly thin piece of meat, not to pound it into oblivion. This technique works equally well with turkey, pork, or veal. If necessary, you can substitute white wine or sherry for the Marsala or port. Whatever you do, cook only with what you would drink. Never, ever use anything labeled “cooking wine” or “cooking sherry,” which is full of salt and absolute garbage.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.