Blade Steaks with Lemon Herb Sauce
Rustic, tangy salmoriglio is the Italian equivalent of chimichurri, the popular Argentinean herb sauce.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
A slow-simmering, comforting braise delivering healing to both body and soul.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?