Though four hours would be considered ideal, I managed to dunk this skirt steak for just 40 minutes in a marinade I found on Recipe Gullet, and it still came away with incredible flavor. The dueling citrus flavors of...
Continue reading »
Steak Tartare -serves 6-8- from The Balthazar Cookbook, by Keith McNally, Riad Nasr & Lee Hanson Ingredients 1 1/4 pound filet mignon, very cold 1/2 medium onion, minced 2 tablespoons capers 8 cornichons, cut into small dice 2 tablespoons flat-leaf...
Continue reading »
I will admit that I picked this recipe solely because it had cactus in it. Though I'd never eaten the spiny plant, I remembered seeing it at my local Mexican market, and now I actually had an excuse to...
Continue reading »
The moment I laid eyes on this very new recipe from Gourmet (and its gorgeous accompanying photo), I knew it would be mine—and that it would be good. Skirt steak is one of my favorite cuts of meat, and...
Continue reading »
A friend of mine once told me that at Ruth Chris, the popular national steakhouse chain, the chef melts a stick of butter over every ribeye, porterhouse, and T-bone as it leaves the kitchen. It's probably an exaggeration (an entire...
Continue reading »
Available at the Strip House in Greenwich Village Ingredients 10 ounces uni filet (one flat) 1 pound of unsalted butter, softened 2 tsp lemon juice 3 tsp kosher salt 1 tbs minced chives Pinch of ground black pepper Procedure 1....
Continue reading »
There are still a few solid outdoor cooking days left before it's time to trade in your Weber grill for your Le Creuset Dutch oven, and your charred burgers for slow braised meats. Why not take advantage of the weather...
Continue reading »
I'm a believer in grilling classics since they're usually deemed "classics" for a delicious reason. Give me a perfectly grilled steak and I'm happy. Top that with some chimichurri sauce--an Argentinean mixture of parsley, garlic, onion, vinegar, and oil...
Continue reading »
Flank steak has many admirable traits beyond cheapness. The cut also loves a good marinade, but I tend to forget to allow for that 12-24 hours of setting aside meat. When this recipe from Saveur only required a quick...
Continue reading »
In one memorable episode of Top Chef's Season Three, the contestants were asked to make Padma Lakshmi breakfast. Hung Huynh (who went on to become the season's Top Chef) prepared the winning dish of Steak and Eggs with Papaya, Banana,...
Continue reading »
