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03/18/2011
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
Issue #136
02/14/2012
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.
Issue #129
05/30/2009
Removing the backbone and grilling the chicken under a brick results in crispy skin and a shorter cooking time.
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Source: Los Angeles Times
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