This is one of those delicious dishes that are complex in taste but easy in preparation. In Le Marche it is made with lamb and Ascolane olives, because that is what the land provides, but it could be made with other green olives; black olives, such as taggiasche or Gaeta, would be fine, too. As in the recipe for Chicken with Olives and Pine Nuts (page 176), the simple pan-cooking method used here is typical of Le Marche. Try preparing other meats, such as beef or pork, the same way—keeping in mind that the cooking time will vary—and the results will be excellent. And though lamb shoulder is delicious and economical, more expensive lamb would be extraordinary prepared in the same style. This dish is good any time of year, too. In the winter, serve it with polenta and braised bitter greens such as broccoli di rape; in summer, a tossed green salad would go nicely.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.