Rosemary

Rack of lamb is the rib section of the lamb, extending from the shoulder to the loin. The majority of lamb is graded as choice or prime, so it is not difficult to find a good-quality rack. Lamb is available at most quality butcher houses or grocery stores. When selecting a rack of lamb, make sure that the backbone, or chine, has been removed. This will make slicing each lamb chop easier, prior to serving. If you’ve shied away from serving lamb to your picky eaters, give this recipe a spin; it is one of my family’s favorites. Keep in mind that my kids are just as picky eaters as yours. Rack of lamb is the best way to introduce children to the distinct deep flavor of lamb meat, the only downside being the relatively high price per pound. There is something about “lamb on a stick” that appeals to the young ones. In the end, though, it is the flavor of this recipe that will have the kids requesting second helpings.

Flank steak is the only steak that comprises a single large muscle. It is located in the underbelly muscles of a cow, between the rib and the hip. This oval-shaped cut ranges from 1 to 1 1/2 pounds and is long, thin, and very fibrous. Select a bright red flank steak that has plenty of marbling. If prepared incorrectly, flank steak is one of the toughest cuts of beef, but when cooked properly it is one of the best-tasting grilled meats. The large, thin cut results in more surface area to form a flavorful bark. The secrets to cooking a great flank steak are grilling quickly over a hot fire and slicing the meat across the grain. One of the most popular ways to flavor meat is marination. However, a marinade doesn’t need to be liquid to be effective; the same effect can be achieved with a dry rub or a paste rather than a highly seasoned liquid. In this recipe a long soak in a blend of fresh herbs and seasonings makes the thin steak explode with flavor.

Roasting fish is easy and helps keep it moist, tender, and flaky. On Italy’s many coasts, it’s popular to cook fish whole—including tail and head, which is considered a delicacy for many types of fish. I can live without the heads, but I do like to stuff the fish for an added burst of flavor and aroma.

This classic Italian-American dish is a prime example of a versatile preparation—you’ll find Marsala recipes made with veal, pork, chicken, and even steak. Not surprisingly, the key is the Marsala wine, which for centuries has been one of the prized treasures of Sicily. It’s a fortified wine—like Portugal’s port or Spain’s sherry—and can be either sweet, which is the type used for cooking, or dry.

Easter is a real family holiday for Italians, and lamb was our usual fare for Easter supper—usually a leg or a crown roast. When it’s not Easter supper, though, I usually go for the smaller portions and simplicity of separate chops, as in this recipe. Rosemary and garlic are the perfect companions to lamb, and the paste below is a wonderful way to season the meat with a minimum of effort. This combo also works superbly with any cut of lamb; just double the quantities for a full rack, or triple them for a leg.

I know! I know! Refrigerated dough? But this dish works beautifully as a side, and when you’re making the rest of the meal from scratch this recipe will come in very handy. You can use any cheeses and herbs, but this is my favorite combination: The Parmesan and Gruyère make the bread sticks perfectly cheesy, and the rosemary gives them a hint of freshness and color. Don’t tell anyone about the refrigerated dough, and they’ll never know.

If you’re tired of buttered popcorn, try a new flavor. The rosemary oil makes this version elegant and sophisticated. I love it with lots of salt.

This is a staple in my kitchen; it’s a fantastic flavoring agent that I can use at a moment’s notice. I even like to pop my popcorn in it (recipe follows). It could also be used for dipping breads or vegetables, or as the base of a salad dressing.

The kids won’t be the only ones licking their fingers when you serve this. My mother made a dish similar to this when I was a kid and we just couldn’t get enough of it; the leftovers were my favorite after-school snack, eaten cold right out of the fridge. The rosemary and garlic are subtle but make the flavor a little more complex, and brushing the cooked drumettes with the reduced marinade intensifies the flavors even more.

Imagine the best corn muffin you’ve ever tasted, but richer and sweeter. The rosemary adds a subtle flavor and aroma that is reminiscent of the holidays. It’s equally nice with a cup of tea or a glass of dessert wine. Balsamic syrup is mellow and intense with an almost chocolatey flavor that complements the rosemary.

Pork is a very popular meat in Italy, but it is eaten more often in the form of sausage or cured. It wasn’t until I started to work as a private chef that I realized what a fixture pork chops are on American tables. This is my Italian take on an American classic, pork chops and applesauce; the onions cook down to a jam-like condiment.

Here’s an osso buco everyone will love. Consider this a nontraditional Thanksgiving meal; you’ll get both dark and light meat without having to cook a whole turkey. Using a gremolata to spark up the flavor of a long-cooked dish like this one is a very traditional Italian touch that makes a huge difference in the finished dish.

I made this for an après-ski menu on Everyday Italian. It is quite hearty and the beans give it nice body without making it too thick. The whipped cream garnish is beautiful and becomes even more fragrant as it slowly melts into the soup.

No more dry pork chops! Our tender chops are braised to keep them moist. Serve with your favorite green vegetable and Orange-Flavored Acorn Squash and Sweet Potato (page 286).

A taste of Italy, this tender roast gets a robust herb rub, then is left to bake or cook in the slow cooker. Among the recipes we’ve included for using the planned-over portion are Thai Beef Salad (page 91), Beef Salad with Vinaigrette or Horseradish Dressing (page 92), and Blue Cheese Beef and Fries (page 201).

Rosemary and two kinds of pepper ramp up the flavor of this tempting, inexpensive entrée.