Cutlets or chops of veal are pressed with oregano, garlic, and bread crumbs, then sautéed or grilled and proffered throughout the island as the fish-phobic’s Sicilian supper. One is likely to be presented with a fibrous little cutlet that makes one long to be supping somewhere else. This version, though, inspired by Osteria ai Cascinari in Palermo, begs the rubbing of a good, thick chop with a paste of herbs before giving it a quilt of crumbs mixed with pecorino and sesame seeds and, finally, a brief sauté and a splash of white wine. It makes for a fine dish, especially when accompanied with a bit of pesto di pistacchi e olive (page 193).
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.