It’s not much different from an American steak, but the combination of cut (almost always a T-bone, though occasionally you’ll see ribeye), olive oil, and lemon juice marks this preparation as distinctly Tuscan. If you can find a piece of dry-aged prime meat, go for it. I love the combination of steak and bread, and of course tomato or other salad, but you can use any typical steak side dishes you like—even in Italy they might serve this with French fries.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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 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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.