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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Balsamic Shallot Vinaigrette
This glorious summer salad should be in everyone’s repertoire. I have used this salad dressing for years. The mint adds a zing of freshness.
Fruit Salad Vinaigrette
A tangy, subtly spiced vinaigrette that complements fresh fruit with a sophisticated, savory edge, enhancing the natural sweetness and adding depth and complexity to each bite. This recipe was developed for and featured on My Cortona Blog.
Citrus Sherry Vinaigrette
This bright and elegant dressing blends the sunny essence of fresh orange with the sophisticated depth of sherry vinegar, all balanced by high-quality olive oil. The combination yields a beautifully balanced vinaigrette that’s refreshing and complex, with aromatic citrus notes that enliven greens. A simple yet refined dressing that transforms ordinary salads into something special, perfect for mixed greens, spinach, or arugula, and pairs wonderfully with nuts, cheese, and fruit-based salads.
Chili for 24 Lucky Guests
If you’re expecting a crowd, this is the dish to consider. Offer guacamole, chips, nachos, and iced shrimp as a warm-up, then let everyone help themselves to a bowlful of deliciousness. Because beans in chili can be divisive, serve them on the side. If you make this chili ahead, you will probably need additional stock to get the right consistency.
Simple Tahini Dressing
You can make this from scratch, but it’s a snap to whip up if you have leftover tahini sauce.
Cuban-Inspired Salad Dressing
This is a lovely summer salad dressing that’s delicious with just about any meal.