This beef tenderloin is coated with a ground powder of dried porcini mushrooms, rosemary and black pepper, seared in a cast iron and finished in the oven. The crust is incredibly savory and the earthiness of the mushrooms and rosemary is complemented by a rich red wine sauce.
Eggplant is sliced, brushed with olive oil and baked for a perfectly dense and meaty texture. The cooked slices are rolled around a light, fluffy, basil ricotta filling and simmered in a simple tomato sauce. This eggplant involtini is a light, simple, fresh summer dish that takes the hassle out of eggplant.
These succulent sausages are topped with a sweet, tangy, spicy sauce of caramelized grapes and balsamic vinegar. Serve the juicy links over a bed of polenta, with a side of crusty bread, or in a toasted bun for a mouthwatering twist on a classic brat.
This crispy, show stopping phyllo torte is filled with spinach, ricotta, feta and dill for a summer side that’s as delicious (and easy) as it is impressive. The torte is buttery, flaky, light and satisfying.
Even if you're still shoveling out your driveway, fresh spring flavors can be summoned with a whole host of readily available vegetables. This swiss chard tart with leeks and pecorino is fresh, aromatic, and tastes like a crisp day in April. The flaky crust is filled with a silky custard, sweet buttery leeks and a ton of swiss chard.
The crisp, golden brown top of this savory bread pudding covers an incredibly light, soufflé- like filling. Meatiness from the mushrooms and hot Italian sausage complement the soft center and fresh herbs to make this a perfect winter meal.
When in doubt, make this bolognese sauce. It's the ultimate comfort food: rich, deeply flavored, and always a crowd pleaser. Use it for spaghetti, lasagna, crostini-- you name it, it won't disappoint.
This savory cobbler is a fun way to elevate a standard beef braise to an elegant and hearty dinner. The wine braised beef and mushrooms are rich, deeply flavored, and extra satisfying when swabbed up with one of my all time favorite flaky biscuits. And if you’re going all out, serve it with a plummy, herbal Petit Verdot.