Tagliata is Italian for sliced steak. You’ll find it on nearly every Italian restaurant menu. But it’s easy to make at home, and a great choice for an unfussy meal. (Sometimes it’s also a good way to make one steak feed two.) Flank steak makes a great tagliata. It’s relatively inexpensive and easy to cook.
Bright and fresh from the citrus, this shellfish dinner is fast enough for a weeknight meal and pretty enough for entertaining, especially when served on a platter with lemon and orange wedges.
No brining or babysitting is needed for this recipe — just a good bird, started from room temperature, cooked in a calibrated oven (meaning you know the exact inside temperature — ask at the hardware store for the $4 oven thermometer that hooks onto a rack) for the amount of time needed for your size […]
When asked to create a cocktail suitable for brunch for our Food Schmooze® party celebrating breakfast, Anthony DeSerio invented a beautiful punch—that packs a punch. It’s a knock-out. Reason enough, we thought, to warm the griddle, pull out the waffle iron, and call a few friends over for brunch this weekend.
Swordfish is one of the easiest, most forgiving types of fish fillets to grill, as it’s firm and holds together well while being cooked and turned. Although the name of this recipe, from Bud’s Fish Market in Branford, Connecticut, calls for Block Island swordfish, you can use any swordfish you find in your local market. […]
Markets are filled with every flavor of sausages, so we leave it to you to choose your favorite to use as the centerpiece for a weekend grilled brunch. Faith’s recipe features her favorite sausage of the moment — fennel. Grill the sausages along with sliced red and yellow peppers and red onions, and serve with […]