Delicious food, simple steps, big flavor.
Just Cook with Sally
My latest recipe
One of Tuscany’s most iconic dishes pairs perfectly with a full-bodied red wine. Since this is all about the meat, go to a reliable butcher to get the right cut. It tastes best when it is Angus beef that has been dry-aged for at least two weeks. Ideally, cook it over the coals of a wood fire; however, a charcoal or gas grill will yield delicious results.
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The finishing touches
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Tangy Fusion Vinaigrette
This bold dressing balances savory umami depth with bright citrus acidity and a hint of natural sweetness. The emulsified texture coats greens beautifully, making it perfect for hearty salads, grilled proteins, or as a marinade. Its sophisticated flavor profile elevates simple ingredients into something restaurant-worthy.
Balsamic Pine Nut Dressing
This Italian-inspired dressing combines buttery pine nuts balancing the tangy citrus and sweet balsamic.
