This traditional casserole of veal scaloppine is simple and simply delicious, with a multitude of harmonious flavors and textures. The scaloppine are quickly fried, then layered in the pan to bake, moistened with an intense prosciutto-Marsala sauce, and topped by a delicate gratinato of Grana Padano or Parmigiano-Reggiano. And though veal is customary, scaloppine of chicken breast, turkey breast, or even pork would be excellent prepared this way. The first step, of frying the meat, can be done in advance, but I recommend that you assemble and bake the casserole just before serving: reheating will toughen the gratinato and accentuate the saltiness of the prosciutto.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.