Blog — Standard – Due Sorelle

Ground beef with shallot, Parmesan and a great deal of fresh dill, baked and served with a dill and basil pesto.

Lemon-scented Carnaroli risotto with Parmesan, served with dill and Parmesan meatballs and a dill and basil pesto.

Panko cutlets seasoned with smoked paprika and cayenne, fried crisp and topped with a lemony arugula and shaved fennel salad.

Chicken thighs soaked in milk and lemon, glazed with a balsamic teriyaki of honey and soy, and served over dressed greens with shaved Parmesan.

Brown butter, whiskey and three cups of pecans in a blind-baked shell. Richer and less cloying than the pecan pie you grew up with.

Chicken breasts pounded thin, seared, and finished in a lemon, caper and butter pan sauce over spaghetti.

Nuts tumbled in melted sugar with cardamom, ginger and a pinch of chili. Sweet, savory, and dangerous to leave within reach.

Chuck roast braised for twenty hours until it falls apart, folded through tomato sauce and served over pappardelle. Long on time, short on effort.

Brown butter, two sugars and real chocolate chunks, finished with flaky sea salt. Makes two dozen, and they rarely last a day.

Ground beef cooked down slowly with soffritto and wine over at least two and a half hours. Better still if you make it the day before.