These Gooey Malted Cookie Dough Chocolate Chunk Bars deliver crisp, chewy edges and a soft, almost cookie-dough center. Studded with milk and dark chocolate, it’s the malted milk powder that makes them unforgettable. Chill to slice cleanly or serve warm with vanilla ice cream for an over-the-top dessert.
On a frigid winter day, nothing beats Via Carota’s Four-Hour Meat Sauce. Built on a generous soffritto, ground beef, white wine, and crushed tomatoes, this slow-simmered sugo transforms simple ingredients into a rich, layered Italian classic. Toss with pappardelle and Parmesan for the ultimate cozy pasta night.
This Spicy Coconut Broth Ramen with Pork and Marinated Eggs was inspired by Deb Perlman’s braised ginger meatballs with coconut broth – which quickly became a favorite in our house. The broth combines chicken stock, coconut milk, garlic, ginger, lime zest, turmeric, and Fresno peppers. Served with soy-marinated eggs, it’s a spicy dish for those who enjoy heat.
Ten years after overcooking my first tuna steak, I revisit Ina Garten’s Seared Tuna with Mango Chutney and share exactly how to get it right. A thick-cut steak, a hard sear, and a ruby-red center make all the difference, balanced by sweet-spicy mango jalapeño chutney and fresh mint.
For January cookbook club, we cooked from Brunch Season by Suzanne Vizethann of Buttermilk Kitchen in Camden, Maine. The standout: low-and-slow ginger-orange short rib hash with crispy sweet potatoes and sunny eggs, paired with smoky charred kale tossed in a tangy buttermilk Caesar.
Marcella Hazan’s Barley Soup from Italy’s Trentino region transforms simple ingredients into something quietly extraordinary. Barley, potatoes, and carrots simmer until tender, while sautéed onions, prosciutto, rosemary, and parsley infuse the broth with savory depth. Finished with Parmigiano-Reggiano and black pepper, it’s hearty, comforting, and perfect for winter.
We kept Valentine’s Day simple with Don Angie’s Steak al Limone — New York strip marinated in lemon, Calabrian chili, garlic, and fish sauce, served with a bright cured lemon relish. Paired with charred broccoli and finished with chocolate chip blondies, it’s an easy dinner at home.
Ina Garten’s Sausage-Stuffed Mushrooms are the ultimate party appetizer. Tender mushroom caps soak up olive oil and Marsala wine, then are filled with Italian sausage, garlic, scallions, Parmesan, panko, and mascarpone. Rich, savory, and perfectly golden.