Sublime

Steak Maman Blanc and Steak, Red Wine Jus with Sauté Potatoes and Bacon

Chad Robertson.

Gastronomia “San Martino,” warmly and passionately run by Moreno, is a tiny, humble place with almost no ambience (except for a couple of outdoor tables) that serves inexpensive quality

AGNES’S LOSOS PIECZONY—FOIL-BAKED SALMON Pat salmon dry. Season with salt and pepper. Place fillet, skin side down, on aluminum foil. Separately mix butter, dill, garlic, lemon juice, and white wine. Spread compound butter over the top of the salmon fillet, and crimp the foil into a loose tented packet. Bake in a medium-high oven until fillet is co

Mark Bittman, one of the funniest men I know and author of the much-missed “Minimalist” column in the New York Times. The first time I had it, I thought: this tastes just like perfect