Here is another delicious example of the enduring influence in Friuli of the spice trade that flourished during the Serenissima, the centuries-long epoch of the Venetian Republic. As you will find in this chapter, cinnamon dresses potato gnocchi, page 80, and lends depth to roasted lamb shoulder and its sauce, page 87. And in this recipe, ground cloves and cinnamon are the crowning seasonings for thin cutlets of beef, rolled and sautéed, so the spicy fragrance perfumes your whole kitchen. As a spring or summer dinner, I love these quick and delightful braciole with a tossed cotta e cruda salad, page 297. And they are good anytime with the Crispy Swiss Chard Cakes, page 78. On a cold day, though, serve them with a warming bowl of polenta for a delicious and typically Friulian meal.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.