We have all seen countless dishes called al Marsala on the menus of Italian-American restaurants. Too often, I have found, they disappoint me. The pork scaloppine I enjoyed at the Ferdinando brothers’ trattoria reminded me that this simple preparation depends so much on the quality of the wine that is splashed into the skillet. And I was not surprised to learn that the superb sauce coating the meat was made with a carefully chosen Marsala, dry and aromatic. After all, the town of Marsala lies just a few hours west of Palermo, and from that western tip of the island comes all authentic Marsala, in a wide range of vintages, colors, and degrees of sweetness. The finest Marsalas, aged a minimum of 10 years, are ranked with the great fortified wines of the world—sipping one of these is a pleasure you shouldn’t miss. But for good cooking, I recommend a moderately priced Superiore (aged 2 years) or Superiore Riserva (aged 4 years). I always prefer dry (secco) Marsala, even for desserts like Espresso Zabaglione (page 156); for these scaloppine, secco is a must.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.