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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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Berry Iced Tea
When you’re headed for the road (beach trip!) or it’s too early in the day for cocktails, you still need something summery in hand. Drinks should be fresh and festive even when they are non-alcoholic. Long, scorching days signal access to ripe berries, making this the perfect time of year for an iced white tea with juicy raspberries and blueberries. White teas have a delicate sweetness that marries well with their flavors. Harvested when the tea leaves are still young, white varieties also are lighter and often more refreshing than green and black teas. I recommend selecting one with fruity notes for this recipe. Grab your muddler and read on.…
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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…
