Balsamic-and-Rosemary-Marinated Florentine Steak
Chef Nancy Silverton adores the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina and his entourage prepared the dish on their last night in Italy, marinating the meat in olive oil, balsamic vinegar and rosemary.
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Baked Potatoes with Wild Mushroom Ragù
F&W's Grace Parisi likes using a mix of shiitake, oyster, chanterelle and button mushrooms for this succulent ragù to top baked potatoes, but any combination will work.
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Watercress Soup with Pickled Cucumbers
Quick-pickled cucumber slices give this delicate, fresh-tasting soup a little zing.
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Beet Salad with Tangerines
This clever recipe uses sweet-tart tangerines two ways: Sections of fruit are tossed into the salad, and tangerine juice flavors the vinaigrette.
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Creamy Caramel Pudding
This decadent-seeming pudding is low in fat and a good source of calcium.
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