5 tsp packed brown sugar

1 tbsp soy sauce

1 tbsp mirin

1 1/2 tsps whole grain mustard

1 1/2 tsps sherry vinegar

1 1/2 tsps water

1/2 tsp cornstarch

Pinch red pepper flakes


1/2 tsp brown sugar

1/8 tsp cornstarch

1/8 tsp salt

1/8 tsp pepper

2 (6-8- ounce) skin on salmon fillets, 1 1/2 inches thick

1 tsp vegetable oil

  1. FOR THE GLAZE: Whisk all ingredients together in small saucepan. Bring to simmer over medium high heat and cook, stirring frequently, until thickened, about 1 minute. Remove from heat and cover.
  2. FIR THE SALMON: Adjust oven rack to middle position and heat oven to 300 *. Combine sugar, cornstarch, salt, and pepper in bowl. Pat salmon dry with paper towels and rub sugar mixture evenly over flesh side of fillets.
  3. Heat oil in 10- inch ovensafe nonstick skillet over medium high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 munute. Using tongs, gently flip salmon and cook in skin side for 1 minute.
  4. Off heat, spoon glaze evenly over salmon. Transfer skillet to oven and roast until centers of fillets are still translucent when checked with tip of paring knife and register 125*  ( for medium rare), 7 to 10 minutes. Serve.




A massive standing rib roast is a mouthwatering spectacle but a smaller, boneless portion of the same cut is much more manageable ( and cooks more evenly too). And it has all the fat–a.k.a. flavor- of prime rib. Ask your butcher for the bones and roast them as well.

8 oil-packed anchovy fillets, finely chopped

4 garlic cloves, finely grated

1 cup finely chopped parsley

1/3 cup grated horseradish

1/3 cup olive oil

2 tsp crushed red pepper flakes

1/2 tsp freshly grated nutmeg

Kosher salt, freshly ground pepper

1  4-5 lb. boneless beef rib-eye roast

  • Combine anchovies, garlic, parsley, horseradish, oil, red pepper flakes, and nutmeg in a small bowl; season with salt and pepper. Set 2 tbsp parsley mixture aside for outside of roast.
  • Place rib-eye roast, fat side down, on a cutting board with a short end toward you. Holding a sharp slicing knife about 1 ” above cutting board, make a shallow cut along the entire length of a long side of roast. Continue cutting deeper into the roast. Continue cutting deeper into the roast,lifting and unfurling meat with your free hand, until it can lie flat. Season both sides with salt and pepper.
  •  Spread parsley mixture over roast and roll up so fat cap is on top; tie at 1″ intervals with kitchen twine. Rub outside of roast with reserved parsley mixture and wrap tightly in plastic wrap. Chill at least 8 hours and up to 1 day.
  • Let roast sit at room temperature 1 hour to help it roast evenly.
  • Preheat oven to 400*. Place meat on a rack set inside a roasting pan and roast, rotating once, until fat is golden brown and starting to render, 40-50 minutes.
  • Reduce temperature to 300* and continue to roast until an instant-read thermometer inserted into the thickest part registers 125* for medium rare, 1- 1 1/2 hours longer. Transfer to a cutting board; let rest at least 30 minutes before slicing.



To make it easier to cut and serve these bars without smashing them, use the parchment paper ” handles” to lift them out of the pan before cutting.

Makes 24 servings ( one 7×11-inch dish)

Total time: 1 1/2 hours + chilling


1pkg. ladyfingers (3 oz.)

1/4 cup sweet Marsala


1/2 cup cake flour

1 tbsp instant

espresso powder

1/4 tsp table salt


4  oz. bittersweet bar chocolate, chopped

1  stick unsalted butter, softened (8 tbsp)

1 cup sugar

2 eggs


1 pkg. mascarpone cheese, softened (8 oz)

1/4 cup sugar

1 tbsp sweet Marsala

1 egg


1  1/2 cups sour cream

2 tbsp sweet Marsala

1/4 cup sugar

1  1/2 oz bittersweet bar chocolate, grated


Preheat oven to 325*. Line a 7×11-inch baking dish with parchment paper.

For the base, arrange ladyfingers in a single layer in dish; brush with 1/4 cup Marsala.

Whisk together flour, espresso powder, and salt.

Melt chocolate in a large bowl in a microwave until smooth. Add butter and beat with a mixer on medium speed to combine, 1 minute. Beat in 1 cup sugar  until fluffy, 3 minutes. Beat in 2 eggs, one at a time, until smooth.

Add flour mixture to chocolate mixture; beat just to combine, then spread over ladyfingers.

For the mascarpone, 1/4 cup sugar, 1 tbsp Marsala, and 1 egg with a mixer until smooth; spoon onto chocolate layer, spreading to cover.

Bake bars until top is set but center still jiggles, 35-40 minutes.

For the cream layer, whisk together sour cream, 2 tbsp Marsala, and 1/4 cup sugar; spread carefully over partially set mascarpone layer. Bake bars until sour cream mixture is set, 10-15 minutes more. Let bars cool to room temperature, then chill until cold.

Garnish bars with grated chocolate, then cut and serve.



Don’t worry about any holes in the dough. You can easily patch them with the excess dough trimmed from the edges.

MAKES 24 bars

Total Time: 1  1/2 hours + chilling


2 cups all purpose flour

1/2 tsp. table salt


2  sticks unsalted butter, softened ( 16 tbsp.)

1 pkg. cream cheese, softened (8 oz)

1 vanilla bean, seeds scraped


3/4 cup raspberry jam

2/3 cup chopped dried apricots

1/2 cup sliced almonds, toasted

1/2 tsp ground cinnamon


1 egg

1 tbsp water

Turbinado sugar

For the dough, whisk together flour and salt.

Beat butter, cream cheese, and vanilla bean seeds with a mixer on medium speed until combined. Mix in flour just until incorporated.

Divide dough into equal portions, wrap in plastic, flatten into rectangles, and chill at least 5 hours, or overnight.

Preheat oven to 375*. Coat a 9×13-inch baking pan with nonstick spray.

For the filling,puree jam, apricots, almonds, and cinnamon in a food processor until minced and mixture is combined.

Roll each portion of dough between waxed paper into 9×13- inch rectangles; freeze until firm, 15 minutes.

Remove waxed paper from top of one dough portion; invert into bottom of prepared pan. Remove second piece of paper. Trim any excess from edges of dough.

Spread filling over dough in pan. Remove paper from top of second dough, invert onto filling, and remove second paper.

Combine egg and water; brush onto top of dough and sprinkle with sugar. Bake rugelach until olden, 40-45 minutes.

Remove rugelach from oven, and let cool to room temperature. Cut rugelach into strips.



In this faster version of a steak salad, charred tomatoes add warm, tangy juices to an arugula salad served alongside quick- grilled veal scaloppine.

2 tbsp extra virgin olive oil

2 tbsp sherry vinegar

1 small shallot, minced

1 tsp Dijon mustard

Kosher salt and pepper

1 pint cherry tomatoes

Four 4-oz veal cutlets

4 cups baby arugula (4 oz.)

1/2 cup shaved Parmigiano-Reggiano cheese (1  1/2 oz.)

  1. Light a grill. In a large bowl, whisk the olive oil with the vinegar, shallot and mustard. Season with salt and pepper.
  2. Heat a medium cast-iron skillet on the grill. Add the tomatoes and cook over high heat, shaking the pan a few times, until the tomatoes are charred and the skins begin to split, 4 minutes. Add the tomatoes to the vinaigrette and lightly smash them to release some of their juices.
  3. Season the veal cutlets with salt and pepper. Lightly oil the grill grate. Grill the veal, turning once, until just cooked through, about 2 minutes. Transfer the veal to plates
  4. Add the arugula and the cheese shavings to the tomatoes and toss well. Place the salad alongside the veal and serve.

WINE-Light, fragrant red, such as Gamay.


TOTAL 45 min; SERVES 4

This modern take on eggplant parm is quicker and much lighter than the traditional fried kind- but just as satisfying.


1 large eggplant ( 1  1/2 lbs.), peeled and sliced crosswise 1/4 inch thick

4 large plum tomatoes, sliced crosswise 1/4 inch thick

Extra virgin olive oil, for brushing

Kosher salt

1/3 cup chopped green olives

1 to 2 tbsp chopped oil packed Calabrian chiles or other hot chiles

1/4 cup finely shredded basil, plus whole leaves for garnish

6  oz. Fontina cheese, thinly sliced

Crusty bread , for serving

  1. Preheat the oven to 450* and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly chared but still intact, about 2 minutes.
  2. In a small bowl, combine the olives, chiles and shredded basil. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a  9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, olive mixture and fontina cheese. Repeat with the remaining ingredients ending with the cheese.
  3. Bake the eggplant in the center of the oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread.
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