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.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.