From Chris Prosperi — This is ridiculously easy to make; it involves chicken, chopped vegetables, corn starch and a slow cooker. In six hours, dinner is served!
As soon as beef starts to melt while it’s cooking, you know you’re in for a treat. Next question, what’s the sauce you’ve added, to make it praise-worthy? In this case, Saveur magazine gives as a German sauerbraten, as it’s traditionally called, with everything you need to make it fabulous on the plate and on […]
Winter weekends are the perfect time for making fork-tender spiced oven pork roast. And the best part is, you can relax by the fire, or read the paper while dinner’s in the oven. We take a relative cheap cut of pork shoulder and roast it low and slow. This relative tough cut is layered with […]
We know it’s the time of roasts, chops and steaks, but we liked the sound of going Italian this year with Steve Martorano’s version of veal piccata, brightened with lemon, Pinot Grigio and capers. We’re going to serve roasted potatoes on the side, and drag every forkful through that veal sauce. Steve’s fans in Florida […]
Chef Steve was a little touchy when Gourmet magazine suggested he is the meatball king of the world, which isn’t exactly an insult. But back in the day, Martorano wanted people to know he could cook other things well, too. That’s not news to the crowds who wait for tables at his Florida and Vegas […]