In Trentino, this lively condiment of cooked apples and fresh horseradish is served with boiled beef, poached chicken, and all kinds of roasts. It’s great with many of the dishes in this chapter, especially the beer-braised chicken and beef and the fried and baked potato–celery root canederli. Since it is so easy to make in large volume, I serve it with roast turkey or ham at the holidays, and I hope you will, too. Cream is customary in the salsa (it counters the sharpness of the horseradish), but the flavor is good without it. And you can use more or less horseradish to suit your taste for its pungency.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.