BRAISED ARTICHOKES WITH TOMATOES AND THYME
WHY THIS RECIPE WORKS Gently braising artichokes and creating a flavorful sauce at the same time keeps the focus on the flavor of these seasonal gems. We used white wine and chicken broth to impart acidity and depth of flavor. Subtle thyme complemented the artichokes’ delicate flavor, and anchovies amplified the savory qualities. Canned tomatoes […]
ROASTED ARTICHOKE DIP
WHY THIS RECIPE WORKS This retro party favorite is too often overwhelmed by excess mayonnaise or sour cream or the tinny flavor of canned artichokes. This version is an irresistible crowd-pleaser, loaded with distinct artichoke flavor under a golden, crispy crust. For a simple, freshened-up take that could easily be made ahead of time, we […]
Standing Rib Roast with Porcini Spinach Stuffing Toasted Peppercorn and Whiskey Sauce and Horseradish Cream
Fit for Company, Fit for a Crowd, Great Leftovers, Grass-Fed Buy the best slab of beef you can afford and roast it to your liking. The sauce made from the pan juices was inspired by the French dish steak au poivre, with Irish whiskey, which stands up to the deep beefy flavors of rib roast, […]
JEWISH STYLE FRIED ARTICHOKES
Serves 4 to 6 TOTAL TIME: 40 minutes WHY THIS RECIPE WORKS In this classic Roman recipe, baby artichokes are pared down to their tender core and delicate inner leaves, cooked in extra virgin olive oil until crispy and browned, and then sprinkled with sea salt and served with lemon. The cooking method was the […]
GRILLED ARTICHOKES WITH LEMON BUTTER
WHY THIS RECIPE WORKS Grilling artichokes is a fun alternative preparation, bringing a bit of smoky char and enhancing their nutty flavor. Parboiling them in a broth with lemon juice, red pepper flakes, and salt ensured that they were completely tender and thoroughly seasoned. Tossing in extra virgin olive oil before grilling helped develop the […]
Wood Oven–Roasted Steak
Wood-Fired Oven, Fit for Company The high temperature of a wood-fired oven, combined with an herb marinade, gives these steaks an exceptional flavor. For best results, choose steaks on the bone that are at least 2½ inches thick. (Thinner steaks will overcook before the exterior is nicely browned.) Marinate the steaks overnight and let them […]
SLOW-COOKER BRAISED ARTICHOKES WITH GARLIC BUTTER
WHY THIS RECIPE WORKS A slow cooker makes impressive whole braised artichokes accessible. We simply trimmed the artichokes and placed them upright in the slow cooker (5 to 7 quarts) with a little water. Tossing them with a bit of lemon juice and olive oil beforehand helped to preserve their color. For a simple yet […]
Sauteéd Steak with “Rockefeller” Pan Sauce
Oysters Rockefeller, a perennial favorite, was the inspiration for this spinach-andanise–flavored pan sauce. It can be made with or without oysters, but either way, the sauce goes well with sautéed steak. Serves 4 INGREDIENTS 4 1- to 1¼-inch thick boneless steaks (6–8 ounces each) Salt and freshly ground black pepper ½ teaspoon fennel pollen […]
Steak with Porcini-Shallot Sauce
My coauthor, Anne-marie Ramo, likes to serve this recipe when she entertains on weeknights and doesn’t have a lot of time but wants something decadent. An elegant presentation of a simple sautéed steak and a quick pan sauce, it’s suitable for any dried mushroom you may have in your pantry: morels, portobellos, or shiitakes, or […]
ROMAN-STYLE STUFFED BRAISED ARTICHOKES
WHY THIS RECIPE WORKS For this traditional Italian dish, we wanted a bright, robust stuffing, which we achieved with a blend of minced fresh parsley and mint, garlic, lemon zest, and bread crumbs moistened with extra-virgin olive oil. The stuffing infused the artichokes with flavor as they braised. Cooking the artichokes took little more than […]