Garlicky, toasted bread is an ideal medium for salty, full-bodied parmesan, but just about any cheese would work here. Is there a simpler, better companion for soup?
High heat gives surprisingly complex flavor to broccoli, but keep an eye on it as it browns so that it does not burn. Roasted broccoli is naturally at home sitting atop toasted garlicky bread -- and a great side for soup.
Grilled Steak With Pepper And Corn Relish Over Grilled Crostini
Grilled Steak With Pepper And Corn Relish Over Grilled Crostini
It's important to finely grate the onion (with a box grater) for the marinade, so that the onion's flavor can better penetrate the meat.
Read more about this recipe at the Washington Post.
This is a unique way to cook tuna steaks, and you'll have extra barbecue sauce to use for dipping or another meal.
This recipe is part of Andrew Schloss's Sunday Dinners
The Croque Monsieur is a French classic: good ham, good bread and good cheese enriched with béchamel sauce and served open-faced. Add a fried egg and you can call it a Croque Madame.
Read more about this recipe at Coconut & Lime.
Sweetly Spiked Grilled Swordfish
Sweetly Spiked Grilled Swordfish
The sugars in the glaze give the swordfish steaks a nicely caramelized coating under the broiler or on the grill.
This recipe is part of Andrew Schloss's Sunday Dinners.
Citrus Fruits With Grand Marnier Sabayon And Citrus Sorbet
Citrus Fruits With Grand Marnier Sabayon And Citrus Sorbet
A rich-tasting yet light dessert to end a special meal. Use the reserved juices from the citrus to drizzle over the finished dish.
Read more about this recipe at the Washington Post.
London Broil In A Brandied Pepper Crust
London Broil In A Brandied Pepper Crust
London broil is a marketing term originally devised to help sell flank steak, and now means any boneless cut of steak.
This recipe is part of Andrew Schloss's Sunday Dinners.
Use reserved orange braised peppers and carrots to make this succulent poultry dish.
This recipe is part of Andrew Schloss's Sunday Dinners.
