Never mind the name. Flap meat is tender, versatile, and relatively inexpensive.
Grilled steak turns a Greek salad into a substantial dish, while marinating the feta in a mixture of spicy chile flakes, briny capers, bright lemon, and herbs adds a big…
A compound butter packed with tarragon and shallot mimics the flavors of béarnaise sauce with much less effort. If you have any left over, try it on salmon or rice.
This knife-and-fork open-face sandwich features thinly sliced flap meat mixed with savory rosemary beer-glazed mushrooms and onions under a blanket of melty cheese. Here, the steak is initially cooked to…
Flap meat’s coarse grain makes it a champ at holding on to the flavors of a marinade, and this teriyaki(ish) one is a guaranteed crowd-pleaser. Serve with blackened sugar snap…
You can buy pre-cut parchment rounds, but they are super easy to make yourself.
This pie is best when made ahead and baked straight from the freezer. Leftovers—should there be any—are great for breakfast.
Hollywood has golden globes and oscars, but the culinary world has a few buzz-worthy awards, too.
Each episode of our much-anticipated show, A Moveable Feast, features chefs we know and love working with local food artisans and farmers to create a memorable meal.
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