Bailey Normann
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Start to finish: 1¼ hours (30 minutes active) | Servings: 4 to 6 In Bologna, Italy, we tasted delicious home- cooked passatelli in brodo. Made with stale… -
Start to finish: 1 hour 25 minutes (45 minutes active), plus marinating Servings: 4 to 6 In our take on the butter chicken we had in Mumbai, boneless… -
Start to finish: 50 minutes | Servings: 6 to 8 In Naples, meatballs are generously sized, and their texture is ultra-tender from a high ratio of bread to… -
Start to finish: 45 minutes | Servings: 4 Traditional risotto is made with starchy medium-grain Italian rice. This “risotto,” modeled on a dish we had in… -
Serves 12 to 14 Unlike salty, pink cured ham, fresh ham is nothing more than a bone-in, skin-on pork roast from the pig’s hind leg. We chose a shank-end… -
Start to finish: 7¼ hours (40 minutes active), plus cooling | Servings: 12 This recipe recreates the light, open-crumbed focaccia we ate in Bari, Italy.… -
Serves 12 To take sticky buns over the top, we added three types of chocolate: bittersweet and milk chocolate in the filling and cocoa powder in the… -
Start to finish: 3¼ hours (1 hour 10 minutes active) | Servings: 6 to 8 This savory-sweet pork braise is our version of the tigania, or skillet-cooked… -
Serves 4 to 6 Almond Boneless Chicken, which is a Chinese American restaurant staple in the Detroit area, consists of crispy battered chicken served on a… -
Start to finish: 4 hours (30 minutes active) | Servings: 6 In Rome, cloves are used to flavor the pot roast-like dish known as garofolato di manzo alla…
