I’ve cooked a lot of things, but until now I’ve never cooked braciole.

Growing up with a gaggle of Italian relatives, Sunday trips to visit the cousins, aunts and uncles featured a spread of cheeses, homes-made salami and wine, delicious pastas, succulent meat dishes, and a massive table of home-made cookies and cakes. I could talk about any of these things at length, but I’m just going to discuss one: braciole. Read More