Monthly archives of “March 2011

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NY Strip Steak, ATK-Style

How do you cook a nice, thick steak in a pan? You sear it, right? On high heat to get that nice browned crust. Then you move it to a hot, hot oven to finish. “Sear and blast,” goes the standard mantra. But what if… Read More

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Tomato and Parsley Bruschetta

I love this. I usually only ever make it when we have guests, but today I decided to spoil myself. It is so easy and so tasty. It will be even better once it’s summer and tomatoes are in season. Ingredients: 1 pint of grape… Read More

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Potato Salad with Fresh Herbs

When I conceived of this salad, I was living in Paris, nursing a killer craving for big American picnic food: fried chicken in Tupperware, carrot salad with raisins, tart lemonade with sprigs of fresh mint. What I really, really wanted was potato salad. Mounds of… Read More

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