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!
Bistecca alla Fiorentina
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.
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.
Ice Cream Delight
Simplicity can be revolutionary, as this dessert demonstrates. Extra Virgin Olive Oil takes the spotlight, celebrated and respected as the high-quality liquid gold it truly is.
Italian Chicken Wraps
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.
Cheesy Pull-Apart Bread
Bound to become one of your go-to recipes, this showstopping Cheesy Pull-Apart Bread looks complex but is surprisingly simple to make. The secret lies in the technique. A whole, unsliced round loaf is transformed into a stunning flower of pull-apart nuggets.
Asparagus Frittata
The asparagus frittata is a celebration of simplicity and elegance, bringing together the delicate, earthy flavor of fresh asparagus with rich, creamy eggs, perfectly cooked.
Short Ribs Braised in Wine
There’s something deeply satisfying about a dish that transforms simple ingredients into something extraordinary with a bit of time. These wine-braised short ribs are precisely that—a study in how gentle heat and good wine can turn modest beef ribs into fork-tender, richly flavored comfort food. This dish is far easier than it may seem. The prep is done well in advance—you simply reheat before serving.
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.
