Wine

Whole cauliflower gets the pot-roast treatment in this Italian-inspired dish, braising in a spicy tomato sauce enriched with garlic and green olives. The cauliflower emerges fork-tender and infused with flavor, topped with golden-brown pecorino Romano that creates an irresistible crust. Ingredients 3 tablespoons extra-virgin olive oil, plus more for serving 6 medium garlic cloves, thinly sliced 3/4 to 1 teaspoon red pepper flakes 1/2 teaspoon dried oregano Kosher salt and ground black pepper 120ml (1/2 cup) dry white wine 1 can (794g/28 ounces) whole peeled tomatoes, crushed by hand 120ml (1/2 cup) pitted green olives, roughly chopped 1 head cauliflower (900g-1.1kg/2 to 2 1/2 pounds), trimmed 60g (2 ounces) pecorino Romano cheese, finely grated (about 240ml/1 cup), plus more for serving 60ml (1/4 cup) fresh basil leaves, lightly packed and roughly chopped Optional Accompaniments Creamy polenta Crusty bread for serving Extra virgin olive oil for drizzling Equipment Dutch oven with lid (5-6 quart capacity) Sharp knife for trimming Skewer for testing doneness Wide metal spatula Large spoon or tongs Instructions Preparation Position oven rack: Adjust rack to lower-middle position. Preheat oven: Heat to 425°F (220°C). Trim cauliflower: Remove any leaves and trim the base flat, keeping the head intact. Making the Braising Liquid Bloom aromatics: In a Dutch oven over medium heat, combine oil, garlic, pepper flakes, oregano, and 1/2 teaspoon black pepper. Cook, stirring frequently, until garlic is lightly browned, 2-3 minutes. Add wine: Pour in white wine and simmer until reduced to approximately 2 tablespoons, 5-6 minutes. Build sauce: Stir in crushed tomatoes with their juices, olives, 120ml (1/2 cup) water, and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then remove from heat. Braising Process Stage 1 - Initial braising (50-55 minutes): Place cauliflower stem-end down in the pot. Spoon some sauce over the top to coat. Cover with lid, transfer to oven, and cook until a skewer inserted straight down into the center meets just slight resistance, 50-55 minutes. ...

Sautéed chicken cutlets with a quick pan sauce make an ideal weeknight meal, and with a few tweaks, we perfected the classic. Most recipes call for browning the chicken before building the sauce, but we found that the thin cutlets overcooked and became dry as they sat while the sauce simmered. Bucking tradition, we first make the sauce and then dredge and brown the chicken. Mushrooms, peppers, shallots, garlic, and capers make for a flavorful sauce, finished with butter for silky texture and parsley for freshness. ...