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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Asparagus-Leek Lasagna
Lasagna is simply baked, layered pasta with a filling and sauce—the variations are endless. This version I created is a lovely, fresh, spring-inspired take on all that makes lasagna so delicious, and it pairs perfectly with red wine. Lasagna recipes may seem intimidating, but if you tackle them step by step, they become easy.
Ravioli with Brown Butter Sage Sauce
Yum! Tender pasta pillows tossed in nutty brown butter with crispy sage leaves, creating a simple yet luxurious Italian classic. It pairs beautifully with fresh, store-bought ravioli—especially pumpkin, cheese, or spinach-ricotta varieties—or gnocchi, making it a quintessential choice for holiday meals.
Pici with Tomatoes and Prosciutto paired with wine
Recipe developed for the Molesini Wine Club
