According to the former Parisian and current New Yorker, Adam Gopnik
All it needs is an hour in marinade.
Once you know how to adjust, there's no going back
'Cook My Meat' demystifies the art of cooking steak
How about drizzling salt down your elbow?
Folks, I’m serious here.
When you're bundling up in extra layers, so can your dinner
A cocktail-inspired salad to repurpose all week long
A little work on Sunday means the end of sad desk lunches
And merges cooked with raw, pantry with fresh
From the farmers market to the grill
With just a bit of faith, get a perfect sear—every time.
Rare (and we mean real rare) is the way to go.
Hint: Goat cheese.
Your favorite brunch cocktail, now in (steak) salad form.
Here are five steaks to cook up this week—even if you don't eat red meat.
Get the low down on the best rub down for your steak.
Your face is only tool you need to tell if your steak is done.
The back-pocket recipe you'll want on hand always, and especially in case of dinner party emergency.
A menu for the (power) hungry binge-watchers of the world.
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