Flank Steak is a weeknight warrior. It’s versatile, it’s quick to grill, and it’s relatively inexpensive. To ensure the flavorful meat retains all its beefy juices, let it rest for a full 10 minutes before slicing it across the grain.
kosher salt
Tuesday Night Marinated Chicken Thighs
This is the essence of speedy weeknight cooking. Coat boneless chicken thighs in herbs, garlic, and lemon and throw them on the grill for less than 10 minutes.
Garlic Shrimp with Lemon-Dill Sauce
With or without the sauce, these garlicky grilled shrimp make a tasty, and quick, meal.
Banana Splits with Salted Caramel Sauce
Mushy, brown bananas need not apply here. The fruit needs to be firm and just ripe to stand up to the grill’s heat. Leaving the skins on the split halves will help the bananas keep their shape. We’ll be honest: the sauce is sort of the best part.
Red Truck Bakery’s Madeleines (for Jacques Pépin)
It was a gutsy move baking these for the best French chef around, but I learned to make them from chef Mark Ramsdell of L’ Academie de Cuisine. I was elated when Jacques pronounced them “terrific!” and his daughter (and TV costar), Claudine Pépin said they were the best she’s ever had.
Red Truck Bakery’s Double-Chocolate Moonshine Cake
Luckily, moonshine isn’t overpowering when you bake with it, and I wanted to offer up some kind of hooch cake as a Virginia treat. Its vanilla-like flavor pairs well with chocolate, and the orange zest and nutmeg complement both.
