This classic pairing sounds tailor-made for the grill. But the reality is usually onions that are both crunchy and charred and sausages that either dry out or—worse—catch fire.
The bright taste of their quick-cooking sauce gives enchiladas verdes an edge over the "red" kind. But not if the sauce is watery and lacks good green chile flavor.
Made in Italy with the very best local olives and extra-virgin olive oil, this simple dish can be superb. But how good can it get with ingredients from the supermarket?
This sweet and sour eggplant relish from Sicily provides a great complement to meat or fish—but not if the vegetables are mushy and the flavors out of balance.
Sixty years ago, drive-in burgers were synonymous with freshly ground high-quality beef. Today they mean tasteless mass-produced patties. We wanted to bring back the genuine article.
