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FlavorUpdated 12:00 a.m., Thu April 23, 2015
Flank steak is a fairly popular cut of beef, and for good reason — it’s flavorful, inexpensive and incredibly versatile. Unfortunately, I’ve had my fair share of tough ones over the years; the lean meat almost seems to overcook if you just look at it the wrong way. Thankfully, this recipe for balsamic flank steak stuffed with prosciutto and cheese has renewed my faith in the often-too-tough meat. I first had a variation of this recipe at my in-laws’ house a few years ago when my father-in-law put a few stuffed flank steaks on the grill for an impromptu family gathering. The... READ MORE
You hear a lot of talk from chefs, restaurant chains, food writers and food stores these days about the importance of cooking and serving fresh, seasonal ingredients. But walk through most supermarkets, and you might think that there’s only one perpetual season. Thanks to modern shipping and advanced agricultural techniques, you can find almost any vegetable or fruit you might want to cook and eat at any time of year.