This is a recipe for ambitious home cooks: there are multiple steps, and you’ll dirty a sauté pan, a sauce pan, and a paella pan—if you have one. You’ll chop, sauté, and grill. And, the payoff is huge.
The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal.
These pretty kebabs made with pork tenderloin and rosemary branches create similar flavors to traditional Italian porchetta in a fraction of the time.
This recipe is a traditional Italian American favorite for Sunday lunch. It makes enough sauce for 4 pounds of pasta. If you have a big crowd, you can use the whole batch, but if you only want to cook 1 pound of pasta, don’t worry—the rest of the sauce will freeze well for several months. On a Sunday, this brings everyone in my family to the table.