Fresh porcini mushrooms are abundant in Veneto in early summer, and chefs lavish them over pizza, pasta, beef carpaccio and fresh arugula. In fall and winter, dried porcinis are perfect for risotto. Good-quality ingredients are essential to risotto, so homemade chicken stock is best, as is the region's vialone nano rice.
Here's a roast that's less expensive than a premium rib eye but when very thinly sliced across the grain is tender and full of beef flavour. You can also follow this method with a similar-size eye of round oven roast. Indirect heat is an option if you don't have a rotisserie on your barbecue.
This is the Greek variation of lasagna, made with less fuss and less fat, too. It's great for company — make it the day before, then pop it in the oven. Serve with a light green salad tossed with a sun-dried tomato vinaigrette.
Have dinner on the table in only 35 minutes thanks to this easy-peasy turkey cutlet dinner with perfectly tender potatoes and green beans.
Red wine permeates this fork-tender meat, while soy sauce and cranberry juice add a nice balance of saltiness and sweetness. For this pot roast, choose either a double beef brisket (which includes part of the flat and the point) or a regular brisket (just the flat). You may need to cut it in half to fit it into the slow cooker.
This piquant sauce is also good with game, such as venison loin. The subtle spicing of the walnuts, along with the hint of cocoa, gives the sauce its striking flavour.
Get a double dose of pork with these ultraflavourful stuffed chops. For best results, use day-old bread cut into 1/2-inch (1 cm) cubes. Serve with mixed greens or grilled vegetables.
These protein-rich kabobs provide the necessary amino acids to help build and repair muscles after active competition. Serve with brown rice to provide complex carbohydrates that replenish your tired athlete's energy.
