Tagliata, which means “cut” and refers to a dish of sliced meat, is probably the most popular secondo at the Osteria. The tagliata I’ve been served in Italy has been dressed in different ways, ranging from chopped arugula to sautéed fresh porcini, to black pepper and Parmigiano, or just a drizzle of aged balsamico condimento. I am a salad nut, so the version we serve at the Osteria consists of thinly sliced steak and a pile of dressed arugula layered with thin slices of Parmigiano. When I make it for a crowd at home, I serve the meat on the cutting board and offer the arugula and Parmigiano in a big, wide salad bowl. This recipe calls for two types of balsamic vinegar: an inexpensive cooking-quality balsamic to marinate the steaks, and an aged condimento-grade balsamico, to drizzle on the steak. If you don’t have an aged balsamico the other is no substitute
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.