Dinner

The best steaks come out of cast-iron skillets. With their ability to get superhot, they can sear the outside of a steak, sealing in all the juicy deliciousness that you…

Over the years I have probably cooked this more than any other chicken dish. It’s based on a dish in Alastair Little’s Italian Kitchen (out of print but worth tracking…

A feast with lots of elements, textures and temperatures. Layer the components judiciously, each needs wise seasoning. And be generous with the herbs, to make it sing. Finish with pomegranate…

Who doesn’t love stuffing?! It’s one of those classic dishes that everyone seems to love, especially for the holidays. This version is brimming with veggies and a touch of seasonal…

Salbitxada is a Catalan sauce. It most often ends up fairly finely ground – like a purée, or pesto – but I like to find chunks of tomato in it,…

Once I had made chicken korma myself, I was never able to order it from a takeaway again. This is based on a recipe from my great friend Roopa Gulati…

One of the classics of Italian food, this dish from Piedmont is a wonderful old-fashioned feast. A proper big bollito feeds about 18 and includes tongue and sometimes veal. It…

I live outside of Chicago—the land of Polish sausages and beef sandwiches. Everybody has an opinion on who makes the best beef. I’ll tell you who really makes the best…

This is a plain but luxurious dish that really shows off the best of spring. It isn’t difficult, but you need very good ingredients, both chicken and vegetables. It has…

The components here are quite simple, but blend wonderfully together. It’s the abundance of the presentation – get out your biggest platter for the poussins – that makes it seem…

This is the kind of food everyone salivates over as soon as you take it to the table; it is so dark and glossy and smells great. You can get…

Preparing a breakfast burrito from scratch can be too tall an order for a workday. Follow this recipe the next time you’re craving a breakfast burrito and enjoy them all…