Tagliata is Italian for sliced steak. You’ll find it on nearly every Italian restaurant menu. But it’s easy to make at home, and a great choice for an unfussy meal. (Sometimes it’s also a good way to make one steak feed two.) Flank steak makes a great tagliata. It’s relatively inexpensive and easy to cook.
This Louisiana inspired chicken and rice casserole adds a little jazz to the standard casserole list. I love having the flavors of jambalaya in a make-ahead, buffet-friendly version.
This hamburger is packed with robust spices—garlic, ginger, coriander, cinnamon, cloves, and red chilli—which come together seamlessly to create an incredibly savory burger experience.
Korma is traditionally luxurious and over the top, with meat braised in a rich sauce of yogurt, cream, and nuts. I love the flavor of korma, but have always looked for a simpler—and healthier—way to prepare it. This is my solution.
Serve the bratwurst with high-quality mustard, and substitute parsnips for the potatoes if your family prefers something sweeter. When preparing the potatoes, don’t use a potato masher or the results will be too smooth. (We just love potatoes that are smashed!)