In the following recipe the veal is roasted on top of the stove, a cooking technique that was developed in Italy before home ovens became commonplace. Unlike braising, this method uses only a small amount of liquid and results in meat that is succulent and tender but not falling apart. Pan roasting also renders a delicious caramelized coating and savory pan juices. Surprisingly, the anchovies do not impart a strong fishy flavor but rather add rich depth. Do not salt the meat before browning it, as the anchovies have salt aplenty.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
The silky French vanilla sauce that goes with everything.
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.