Since we still have a few chilly nights left before the weather heats up, I’ve rustled up a cozy dish to make at home. Executive chef Trayton Hutchison of Salut Kitchen Bar in Tempe shares the restaurant’s Saltimbocca di Marsala recipe. When shopping for marsala, make sure you get the sweetened version, Hutchison says. “The sweetness really adds to the sauce.” Another tip: Veal can be a little tricky, so make sure you monitor the...