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Marinated Flank Steak
Many people pass over flank steak in the market, fearing its reputation as a tough, difficult to cook cut. This is a huge mistake, as it has a rich beef flavor that is so satisfying once you know how to unlock it properly. The key to tender slices is a long marinade time followed by quick, high temperature cooking. Slow, set it and go preparation may become a staple of your weeknight routine. Once you mix this marinade, pop the flank steak in the refrigerator for at least 6 (and up to 24) hours and forget about it until you’re ready to cook. Not only will the wait be worth…
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Dill Tzatziki
Often served with grilled meats, tzatziki offers the quintessential flavors that get me craving Greek food. In fact, there are variety of similar yogurt-based dips and sauces from throughout the Mediterranean and Middle East. Serve this version as a dip, a sauce for meat skewers known as souvlaki, or dive right in with some pita. There are a few tricks to making tzatziki at home. First is to drain the liquid from the yogurt and cucumbers before mixing ingredients. This entails some waiting, but it’s well worth the time and prevents a watery sauce. Cucumbers are full of liquid, which can cause the tzatziki to separate. Another must is to…
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Roasted Olives and Goat Cheese
“Over the light of the Italian sea Is the despair of olive trees” – From “Ode to Olive Oil” by Pablo Neruda Prized by the ancients, the olive tree and its fruit appear in mythology, food traditions, and trade. From the bed of Odysseus, which was shaped from a living olive tree, to the burning of Athenian groves by the Spartans, the olive is entwined in Mediterranean culture and history. Growing up, olives were always on the table in one form or another. When they weren’t being eaten, they were often talked about. Someone always knew someone who had olive trees or who was thinking of trying their hand at…
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No-Churn Mexican Ice Cream
From cinnamon to honey, classic Mexican dessert ingredients range from earthy to sweet. So do the notes of tequila. An unaged variety has the sweetness of blue agave, but as it matures in the barrel, notes of vanilla, spice, and oak develop. For this no-churn Mexican ice cream, I incorporated añejo for its smooth and smoky qualities, which bring out the deep side of vanilla. You can skip the tequila altogether to make this dessert suitable for everyone, but I recommend making one batch for adults and a separate one for kids, since it adds a flavor you won’t want to miss. As if the tequila and vanilla weren’t enough…
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Summer Bruschetta
As we head into summer, everything takes sweeter and brighter. Now is the perfect time for bruschetta, simply dressed toasts that highlight the chopped produce piled on top. Classic bruschetta features chopped tomatoes, garlic, and basil, but I take it one step further by adding strawberries into the mix. Marinated with the rest of the ingredients, they contribute sweetness without lending a strong strawberry flavor. This is a savory appetizer, so don’t let the berries fool you into serving it for dessert. If you serve this bruschetta without mentioning the strawberries, you will find guests asking where you found such deliciously sweet tomatoes. Rather than highlighting the contrast between the…
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