From The New York Times. (4-pound) beef tenderloin, trimmed and tied 1 tablespoon kosher salt, more to taste 1 teaspoon black pepper, more to taste 1 teaspoon chopped fresh rosemary 1 fat garlic clove, coarsely … [Read more...]
Baked Broccoli Rabe with Parmesan
Adapted from Mark Bittman, The New York Times. Most of our family members aren't big vegetable fans, but this is a great way to add some green to your plate. 3 pounds broccoli rabe, washed and trimmed, roughly chopped into 2 x 2-inch pieces 2 to 4 tablespoons olive oil 10 garlic … [Read more...]