I don’t like many beet preparations because they tend to be too sweet for me, but the horseradish that these are tossed with fixes that. In the Pizzeria, we present these beets as an antipasto, which is how we give them to you here. In the Osteria, we serve the same beets as part of a composed plate, spooned over burrata, topped with toasted walnuts that have been tossed in walnut oil, fried paper-thin sliced beets, and mâche. We used to dress the beets with freshly grated horseradish, but I found the spiciness to be really inconsistent. Then I was introduced to a jarred, prepared horseradish, Atomic—it really has that horseradish burn. I love it. It’s one of the rare instances where fresh isn’t best.
A generous glug of stout gives this snackable loaf a malty depth.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.