Succulent, falling-off-the-bone veal in a thick, full-flavored sauce is a quintessential Italian dish. Besides the lush meat, osso buco offers up a serving of rich marrow from the center of its bone. If little spoons are unavailable, use the tip of a sharp knife to ease it out. Riding above the symphony of tastes, like the clear notes of a trumpet, is the herbaceous, fruity, and pungent garnish known as gremolata.
Author: Chef M
Pasta Carbonara may be named for the charcoal makers of Umbria, but no one really knows. Made with pancetta, which is salt-cured pork belly (similar to bacon, but not smoked), and served up liberally with cheese and black pepper, this sauce was hugely popular with American GIs in Italy after World War II. It’s delicious as a basic recipe, but you can also doll it up with fresh peas, asparagus tips, or sautéed baby artichokes.
Bananas in a devilishly rich sauce. To keep the bananas from getting mushy, get some that are still slightly green and unripe.
A delectable creamy concoction. And elegant enough to serve to company.
Winters were made for chili. The spiciness of any chili is a personal taste, so adjust accordingly. You’ll find the chocolate and beer a very pleasant surprise.