Like Antico Peposo, page 195, this is a rugged, spicy, Maremma-style meat stew—chunks of pork marinated in wine, then browned and braised with ground fennel, peperoncino, and black olives. Traditionally, secondary cuts of pork were used for this dish, but if you prefer, pork chops can be substituted for the pork shoulder. Just keep in mind not to overcook them—use less stock, and cook for a shorter time. Serve with Braised Swiss Chard and Cannellini Beans, page 175, or polenta.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
From oven risotto with crispy mushrooms to green curry vinegar chicken.
Like chicken thighs with cilantro rice and cheesy beef sliders.