My grandson Josh, 6, said that he loved this steak so much it changed his life!Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
This zesty dish originally comes from Chile, but variations are found in other South American countries. The flank steak gets a burst of flavour from the marinade and Chilean pebre sauce (the recipe follows). Use hangar steak or bavette instead of flank if you prefer. Serve with rice.Read More
Mushrooms, garlic and chilies are all known for their libido-lifting qualities. This is a simple oven-roasted steak, sliced and sauced. Along with the confit of potatoes, serve with sautéed rapini.Read More
Try this marinade with a lesser-known cut of meat: 1½ pounds (750 grams) of hanger, bavette or tri tip or 1 pound (500 grams) of flat iron.
When buying steaks, keep in mind that one pound (500 grams) feeds about three people well.Read More
Portland, Ore., is home to a superb dining scene that often sets the trends through its network of exciting restaurants. Famous for its laid-back but inspiring food scene, it was home to the birth of the food-truck craze (there are more than 600 in the city). Visiting Portland recently, I saw that the new trend is vegetable-forward cooking, where vegetables are the main attraction, with protein in a supporting role.Read More