Pecorino Romano

Sometimes it’s OK to burn things -- within reason, of course. Here charred broccoli adds complexity to a smoky, vibrant chimichurri sauce for a seared flank steak. The rest is dressed for a simple side.

Like carbonara, cacio e pepe is a relative newcomer to the Roman repertoire, first appearing in the mid-twentieth century.

A good dip is hard to resist.

The natural bite of the radishes is balanced by fresh basil, orange segments, and a simple citrus dressing.

A simple and elegant raw zucchini salad.

This is one of my favorite cold-weather dishes.