[Photograph: Yvonne Ruperti] This classic French dish has all the makings of a carefree winter evening spent warming yourself up with a good, flavorful chicken and a bottle (or two) of full bodied wine.
• 20 ounces skirt steak • Kosher salt and freshly ground pepper • 2/3 cup cherry tomatoes (like Sweet 100s), quartered • 1 tablespoon red onion, minced • 20 Picholine olives, pits removed, halved • 1/2
Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes. Today: Salmon's getting fancy tonight. Cooking a large piece of salmon is
Sunday Dinners comes to us from our own chef/photojournalist/farmer/father figure Tom Hirschfeld, featuring his stunning photography and Indiana farmhouse family meals. Today: With good smoked salmon hand,