Chicken Cutlets for Spring
Source: New York Times
More food for thought:Pesce all’acqua pazza (fish in crazy water): Ali Slagle adapts Marcella Hazan’s traditional Neapolitan recipe for fish fillets lightly poached in a tomato broth spiked with chile flakes, fennel and garlic. And speaking of Marcella, check out Pete Wells on the new documentary about her. Pete writes that for him, as with many Americans who love to cook Italian food, her distinctive (and…
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