thinly sliced beef with arugula, tomatoes and pine nuts
I have a friend, Alexandra, from the Tyrolean area of Italy – a wonderful part of the world that blends the best of Italy and...
flavorful and fabulous brisket with lentils
Brisket is a cut of beef that requires long and slow cooking for its true wonders to be revealed. You can make this a day in advance, without adding the...
veal with prosciutto and sage (saltimbocca alla romana)
Literally the name of this Roman recipe means “jump in the mouth” referring to how delicious the meal tastes. Some people feel uncomfortable serving veal, and a good substitute for...
the classic grilled filet steak
Grilling steak may take a few tries to master but the key is not to overcook, if anything, undercook because you can always cook it...
