Other than in Tuscany, where the thick-cut steak fiorentina reigns supreme, you won’t find a lot of simple grilled steaks in Italy. Instead, Italians tend to serve their beef pounded thin and braised in a flavorful sauce. Pounding is a good way to tenderize a tougher (and less expensive) cut of beef such as London broil, and the cheesy stuffing here adds lots of flavor. Plus, I find that everyone, especially kids, enjoys the surprise of discovering the rich, melted filling inside these cute little breaded rolls. I know I did when I was a kid . . . and I still do!
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.