Once you've blitzed up a batch of seriously savory anchovy-laced pesto, what better use for it than to roll it up inside a flank steak? Melissa Hamilton and Christopher Hirsheimer's technique for stuffing, rolling, and grilling the steak in Canal House Cooks Every Day highlights the flank steak's robust beefiness with an herbal, briny punch.
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Summer is pesto time, at least in my house. Almost every green leaf I can get my hands on, from basil and parsley to carrot tops and kale, will get a whirl in the food processor with the requisite garlic, nuts, cheese, and olive oil over the course of the season. Yet despite my willingness to push pesto boundaries, I've never slipped in anchovies and green olives. This idea, from Melissa Hamilton and Christopher Hirsheimer's Canal House Cooks Every Day, was a revelation.
This summery composed salad from Melissa Hamilton and Christopher Hirsheimer's Canal House Cooks Every Day is my favorite kind of summer finger food. I can cook an array of colorful produce (and indispensable hard boiled eggs) whenever the kitchen is coolest and stick it in the fridge until dinner time. Once hunger strikes, all I need to do is whip up a sunny lemon juice-infused aioli and dig in.
Strawberries may be going out of season in much of the country, but the few remaining berries are worth seeking out to preserve à la Canal House Cooks Every Day.