We had never considered grilling monster kebabs of unidentifiable cuts of meat until we spotted those churrascaria ads in airline magazines. The Brazilian barbecue called churrasco (pronounced shoo-RAS-koo) prepared on oversized spits looks especially good when you’re strapped in a seat at 35,000 feet with only a tiny bag of peanuts. At home, a family-size sirloin, some rib eyes, or beef tenderloin steaks taste just as Brazilian with a side of chimichurri, the traditional spicy mix of fresh cilantro and parsley, onions, garlic, vinegar, and olive oil. We oil up and simply season the steaks with nothing more than salt and pepper before searing under a hot broiler. Instead of bothering with cutting the meat into chunks for skewers, cook the steaks whole and carve them into thick slices before serving. Everyone at the table can see the doneness of the pieces and can choose how much and what they want. Complete the meal with Cuban Black Beans (page 149), rice, and some kind of salad with hearts of palm thrown in. R. B. recommends a spoonful or two of chimichurri in scrambled eggs with cold steak for brunch.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.