Name: Grilled Rib-Eye Steaks with Roasted Peppers
Yield: Serves 8
Ingredients: 2/3 cup olive oil; 2 tablespoons minced fresh thyme; 2 tablespoons minced fresh savory or 2 teaspoons dried; 4 teaspoons mashed anchovy fillets; 4 14- to 16-ounce rib-eye steaks (each about 11/2 inches thick), trimmed of excess fat; 3 red bell peppers; 3 yellow bell peppers; 2 green bell peppers; 4 garlic cloves, minced; 2 tablespoons minced fresh parsley

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Grilled Rib-Eye Steaks with Roasted PeppersSteve Cohen

Uncork a Gamay Beaujolais to go with this menu, or here’s a nice alcohol-free alternative: cranberry juice and sparkling water with a spritz of fresh lime juice. Serve grilled slices of French bread or the Baked Baguette with Lemon-Garlic Butter to soak up the rich juices from the steaks and peppers.

Recipe notes

Sofrito Bolognese

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.

Oxtail Guisado

A slow-simmering, comforting braise delivering healing to both body and soul.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Chipotle-Citrus Ribs

Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.

Lenox’s Sancocho

This Puerto Rican sancocho recipe is hearty, flavorful, and loaded with falling-off-the-bone beef, tender carrots, potatoes, squash, corn, plantain, and yuca.

Ta’ameya (Fava Bean Fritters)

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.