This recipe for Beef Tenderloin Carpaccio with Thyme from Italian Easy by Rose Gray and Ruth Rogers combines the richness and minerality of raw beef into a first course. Dressed with lemon juice and olive oil, the tenderloin is served with a salad of peppery arugula and curls of salty Parmesan to cut the richness. It may even convert raw beef skeptics who normally turn at the site of a bloody steak.
'Rose Gray' on Serious Eats
The Easy Small Nemesis Chocolate Cake is simple to put together and the limited list of ingredients makes it a good option for a last minute dessert, assuming that you have the chocolate on hand. The batter is melted chocolate and butter with a little simple syrup mixed into beaten eggs and sugar. The batter is poured into a buttered and lined caked pan and baked in a bain-marie, or water bath, for an hour, just until the center is no longer liquid.
The following recipe is from the March 10 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Cauliflower doesn't elicit much excitement at my house. If I announce that it's going to be...
this recipe for Spaghetti with Sardinian Bottarga from Italian Easy is a prime example of a dish that immediately caught my eye. I've only eaten bottarga (cured fish roe) in restaurants once or twice. Finding it didn't pose too much of a problem—it was tucked in between cans of caviar and salted anchovies in the deli section. I took it home and assembled it with the other components of this unusual pasta dish: lemons, chiles, olive oil, and spaghetti.
A variation on pound cake that uses ground almonds and flour and a little more than a pound of butter, this nutty cake is studded with chopped pine nuts and is refreshingly lemony with just a hint of vanilla that can only come from using real vanilla beans.