Rustic Florentine Steak Dinner
Watercress Soup with Pickled Cucumbers
Quick-pickled cucumber slices give this delicate, fresh-tasting soup a little zing.
Balsamic-and-Rosemary-Marinated Florentine Steak
Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchini’s famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina marinated the meat in olive oil, balsamic vinegar and rosemary.
Baked Potatoes with Wild Mushroom Ragù
Grace Parisi likes using a mix of shiitake, oyster, chanterelle and button mushrooms for this succulent ragù to top baked potatoes, but any combination will work.
This clever recipe uses sweet-tart tangerines two ways: Sections of fruit are tossed into the salad, and tangerine juice flavors the vinaigrette.
This decadent-seeming pudding is low in fat and a good source of calcium.
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