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June 2015

  • Article

    Join Fine Cooking at Eat Drink SF 2015

    We're taking our tastiest recipes and talented contributors to San Francisco's favorite food-and-wine festival

  • Recipe

    Grilled Lobster Tails with Spicy Citrus Butter

    Easy-to-make citrus butter is a delicious flavor booster for the lobster.

  • Recipe

    Grilled Mussels with Rouille

    Grilled mussels are a natural match for rouille, a classic French sauce that’s often served with seafood.

  • Recipe

    Five-Minute Marinated Skirt Steak

    You don’t have to marinate a steak overnight to get great flavor—with this marinade, five minutes is all you need. The marinade is thicker than most, but that helps it…

  • Recipe

    Summer Skirt Steak and Grilled Vegetables

    I grill skirt steak just about every week in the summer and get really excited about all the great seasonal produce I can grill along with it. This is pure…

  • Recipe

    Carne Asada Tacos

    Often featured in fajitas, skirt steak is perfect for tacos, too. Because of the meat’s striations, it slices into bits that have the perfect amount of tenderness, chew, and caramelized…

  • Recipe

    Grilled Skirt Steak Pinwheels

    Angelo Bonsangue, a butcher who worked with us years ago, taught me how to make these pinwheels. Though the filling is made with just three ingredients, it packs a huge…

  • Recipe

    Rustic Three-Berry Tart

    Here a tender but sturdy crust beautifully marries with ripe, succulent fruit.

  • Recipe

    Pluot Upside-Down Cake

    Sweet, juicy pluots are the star of this rustic dessert, but the cake itself—delicate and tender with a crisp exterior—is a close second. It’s delicious with softly whipped cream.

  • Recipe

    Marinated Peach Tart with Honey-Yogurt Mousse

    Perfect for a dinner party and easier to make than a peach pie, this tart marries sweet peaches and a creamy yogurt mousse in a press-in shortbread crust. If you're…