This meal is a combo of two favorite preparations: francese and piccata. Francese are egg-battered cutlets or fillets, and piccata are simply flour-dredged or plain cutlets or fillets sautéed with lemon and wine. I was never good at making decisions, especially regarding dinner, so I made up this two-for-one dinner. Serve with wilted fresh spinach or green salad.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.