15 minutes bundles 5 minutes dressing You can assemble these bundles up to 1 day ahead, adding the vinaigrette and garnishing just before serving. Baby arugula leaves will not work for this recipe. You need the full-grown leaf. Bresaola is spiced, air-cured beef. You can find it at charcuteries. Can’t find it? Substitute half slices … Continue Reading →
Cooking steak directly on the coals gives you meat that’s moist on the inside and pleasantly charred on the outside. Be sure to use hardwood lump charcoal (not briquettes) for this recipe. It will burn cleaner, hotter, and faster than traditional charcoal. Recipe from Steven Raichlen. Four 1 1/4-inch-thick porterhouse steaks or New York strip … Continue Reading →
This lasagne is lavish enough as it is, but some leftover cooked diced poultry, cooked crumbled sausage or sauteed mushrooms could make it even more interesting. A good use for leftover steamed Swiss chard, broccoli or asparagus spears is to substitute them for the spinach. 2 tablespoons olive oil … Continue Reading →