Cutlets or chops of veal are pressed with oregano, garlic, and bread crumbs, then sautéed or grilled and proffered throughout the island as the fish-phobic’s Sicilian supper. One is likely to be presented with a fibrous little cutlet that makes one long to be supping somewhere else. This version, though, inspired by Osteria ai Cascinari in Palermo, begs the rubbing of a good, thick chop with a paste of herbs before giving it a quilt of crumbs mixed with pecorino and sesame seeds and, finally, a brief sauté and a splash of white wine. It makes for a fine dish, especially when accompanied with a bit of pesto di pistacchi e olive (page 193).
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.
In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.