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. Italians serve their meat very rare—far too rare for me.

These wraps elevate a simple idea with a lively mix of textures and aromas. Juicy seasoned chicken is perfect with crisp lettuce and a rainbow of toppings.

The other night I discovered there’s a simple way to feel like I’m having a party: make chicken wings for dinner.

The other night I discovered there’s a simple way to feel like I’m having a party: make chicken wings for dinner.