Make this holiday herb and citrus crusted beef tenderloin in four easy steps: make the rub, roast the beef, prep the sauce, and bake the store-bought puff pastry. It’s an impressive centerpiece, for sure, and since every element can be made ahead, you’ll have plenty of time to focus on your guests.
Everyone knows how much I love paella–but this is even better. The dish is a traditional northern Spanish clam dish where the rice is almost soupy. No socarrat here! The secret is to steam the fresh clams separately before adding them to the rice. Be sure to reserve the cooking liquid from the clams to […]
This was a delicious dish. The stuffing mixture comes together quickly. It’s then carefully rolled into the swordfish fillet and baked in a beautiful sauce. You can ask your local fish store to slice the swordfish for you.
One of the most mouth-watering dishes we’ve enjoyed in Italy was prepared for us by our friend and host, Vern Willey, formerly of Hartford and now a resident of glorious Treviso. Pasta limone, as Vern calls it, was first served to him by neighbors in Positano, when Vern was stationed there decades ago with the […]
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 […]
Here at last is a mistake-free sirloin steak with a peppercorn sauce that feels like velvet in the mouth. Velvet in the mouth is important as a sensual experience, but it also means you’ve avoided the common problems associated with this dish — bitterness and an overpowering edge to the crushed peppercorns, obliterating any taste […]