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