1. Add the ingredients for the steak into a large zipper bag along with the steak. Mix everything around and then close the bag. Let it marinate at room temperature for 1 2. Heat your grill to medium ...

Austin’s Mezzaluna and its San Antonio sibling, Luna Notte, are high-profile, high-tech Italian eateries where the hungry and the hungry-to-be-seen congregate. Chef Harvey Harris is a former art major ...

This highly flavorful steak is versatile enough to work for family-style dining, as well as a party-worthy appetizer. It all comes down to the polenta. The dish starts by marinating thinly sliced ...

This dish is versatile enough to work for family-style dining or as a party-worthy appetizer. The dish starts by marinating thinly sliced sirloin in a blend of olive oil, balsamic vinegar and garlic.

1. Bring a large stock pot of filtered, salted water to a boil. Add the kale and frisée. 2. Boil until greens have softened and wilted (3-5 mins.) 3. Drain greens and reserve. 4. In a large stainless ...

Grilled corn has a delicious smoky flavor that pairs well with the bacon and cilantro in this salsa. Served over grilled polenta, this salsa is a wonderful starter. Or place the polenta on a bed of ...

Serves 4. Recipe is by Teresa B. Day. 2 pounds large raw shrimp, peeled 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon white balsamic vinegar 1 teaspoon honey 1 clove garlic, minced ¼ ...