Roasted Broccoli with Lemon and Parmesan
Broccoli roasted hot until the edges char and crisp, then finished with lemon and parmesan so it tastes like an actual side dish instead of an obligation.
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Garlicky Broccoli Rabe
Broccoli rabe blanched, drained hard, then sautéed with olive oil, garlic, and red pepper flakes until tender with a little bite left. Bitter in the right way, not harsh, not mushy, not dead.
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Worth ItBitter Salad with Lemon Vinaigrette
A crisp, bitter salad built from arugula, radicchio, and shaved fennel, tossed in a bright lemon vinaigrette with enough acid to cut through fried chicken, melted cheese, and red sauce without getting precious about it.
Read recipe →Chicken Parmesan
Crisp breaded chicken cutlets topped with a tight layer of tomato sauce, melted mozzarella, parmesan, and basil. Crunch, acid, salt, cheese. Nothing bloated, nothing limp, nothing stupid.
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Worth ItFrankie's Vodka Sauce
A proper vodka sauce should be rich but not gluey, creamy but not pink soup, and sharp enough to keep eating. This one hits that line. Good on rigatoni, better on a rough shape that holds sauce, and deadly with a little extra parmesan and black pepper.
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Worth ItFrankie Two Forks Grilled Cheese
Golden, crackly, butter-fried bread with a molten cheese center that stretches just enough to remind you life still has a few honest pleasures left. It’s simple, filthy in the best way, and exactly the kind of lunch that doesn’t need a reinvention by some guy named Theo with a sandwich blog.
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Worth ItCreamy Italian Sausage Gnocchi
Creamy sausage gnocchi is what weeknight comfort food is supposed to be: rich, fast, and not stupid. The sausage brings the muscle, the gnocchi gives you that soft, chewy payoff, and the garlic-butter breadcrumbs keep the whole thing from turning into a bowl of beige mush. That crunchy top is not optional. That’s the whole point.
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