Flank Steak
/My grandson Josh, 6, said that he loved this steak so much it changed his life!
Read MoreRecipes, tips and reviews
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
My grandson Josh, 6, said that he loved this steak so much it changed his life!
Read MoreThe thinner the steak the less time it takes to cook. My timing is for a 2-inch-thick steak. I used top sirloin for this recipe. If you have leftovers, make a Niçoise Beef Salad or Herbal Thai Beef Salad the next day.
Read MoreThis zesty dish originally comes from Chile, but variations are found in other South American countries. The flank steak gets a burst of flavour from the marinade and Chilean pebre sauce (the recipe follows). Use hangar steak or bavette instead of flank if you prefer. Serve with rice.
Read MoreMushrooms, garlic and chilies are all known for their libido-lifting qualities. This is a simple oven-roasted steak, sliced and sauced. Along with the confit of potatoes, serve with sautéed rapini.
Read MoreThis steak is a cottage classic. There is hardly any preparation involved and it's inexpensive to make if you have a large group. Serve with flat or green beans and grilled tomatoes.
Read MoreTry this marinade with a lesser-known cut of meat: 1½ pounds (750 grams) of hanger, bavette or tri tip or 1 pound (500 grams) of flat iron.
When buying steaks, keep in mind that one pound (500 grams) feeds about three people well.
Read MoreThis traditional steak dish of Florence is world-renowned. The best bistecca comes from the Chianina herd of cattle, bred in Italy for their rich flavour and relative leaness.
Read MorePortland, Ore., is home to a superb dining scene that often sets the trends through its network of exciting restaurants. Famous for its laid-back but inspiring food scene, it was home to the birth of the food-truck craze (there are more than 600 in the city). Visiting Portland recently, I saw that the new trend is vegetable-forward cooking, where vegetables are the main attraction, with protein in a supporting role.
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© 2018, Lucy Waverman.