Published in the February 2013 issue Chef Adam Sobel, Bourbon Steak, Washington, D.C. Making a sauce in the pan you just used to cook whatever the sauce will cover — in this case, a beautiful steak — all
This recipe is a slight cheat on skillet pizza, since it uses pre-made flatbread instead of pizza dough. Then again, it really does only take five minutes to make, so I don't feel badly about it at all.
Ingredients Spicy Honeyed Peanuts 1 1/2 cups roasted, salted peanuts • 1/3 cup honey • 1 teaspoon ground New Mexico chile (or another spicy ground chile, like cayenne) • 1 teaspoon ground cinnamon • 1
The trick to a fully satisfying meal is to play with balance, and this combination strikes the perfect one. Crunchy cucumbers are paired with soft, steamed salmon. A creamy sauce with lemon cools the flavor
• 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