Pork Tenderloin with Plum Sauce
This magnificent fall dish is bursting with flavor, moist, and satisfying. The balsamic vinegar enhances the deep, plumy richness, while the touch of sage adds a pleasant undertone. It pairs well with roasted potatoes, polenta, or a spinach risotto.
Skirt steak
Skirt steak is juicy, well-marbled, tender, and flavorful. There are only four skirt steaks per cow, so finding one can be a bit of a treasure hunt. However, it's well worth the effort, as this steak cooks beautifully in minutes.
Chicken Milanese with Lemon and Capers
Chicken Milanese is essentially Italian fried chicken—only better. I serve mine with a tangy lemon, caper, and wine reduction that adds flavor and balances the richness of the breading.
Pollo al Vino Rosso
A robust twist on the classic Coq au Vin, this dish requires several steps to layer and meld the flavors. It is well worth the effort, and the good news is that it is best prepared a day in advance and slowly reheated.