Veal Cutlets, or cotolette di vitello, are a cherished classic in Italian home cooking. Lightly breaded and quickly ...

Hidden beneath a highway overpass in Pittsburgh’s Four Mile Run neighborhood sits a brick building that doesn’t scream “culinary destination” from the outside. But locals know that Big Jim’s in the ...

The Pettini (scallops) are another seafood standout – perfectly seared and served over a bed of homemade Aglio Olio pasta.

Nuoc cham is a classic Vietnamese dipping sauce that is sweet, sour, salty, and savory. At its most basic, it’s a combination of water, sugar, lime juice, and fish sauce.

In a small bowl, combine the minced shallot with the vinegar and let stand for at least 5 minutes. Whisk in the olive oil and season with salt and pepper.

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