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Veal Marsala

This classic Italian-American dish is a prime example of a versatile preparation—you’ll find Marsala recipes made with veal, pork, chicken, and even steak. Not surprisingly, the key is the Marsala wine, which for centuries has been one of the prized treasures of Sicily. It’s a fortified wine—like Portugal’s port or Spain’s sherry—and can be either sweet, which is the type used for cooking, or dry.

Cooks' Note

When buying veal, make sure it is either creamy white or light pink, because it has the mildest flavor and is the freshest.

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Turn humble onions into this thrifty yet luxe pasta dinner.
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Serve a thick slice for breakfast or an afternoon pick-me-up.
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Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Smothered Italian Sausage
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.
Golden Mushroom Soup With Orzo & a Pat of Butter
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.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.