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.
Start searching
Categories
The finishing touches
Cook with me!
Balsamic Honey Basil Vinaigrette
This recipe is adapted from The Big Platter Cookbook by Lou Jane Temple. An elegant cooked dressing creates a sophisticated blend, with floral notes balancing bright acidity. The gentle cooking process melds the flavors into a velvety sauce infused with fresh herbs, resulting in a warm vinaigrette with caramelized undertones.
