Searing and braising take center stage when Fabio explores the basics of beef before he takes on the Italian classic beef braciole, thin slices of seared beef rolled up with cheese and prosciutto, and ...

Heat 1 tablespoon oil in a nonreactive medium skillet over medium heat. Add the garlic and red pepper flakes and cook until lightly browned. Add tomatoes and oregano, bring to a boil, reduce heat and ...

Braciole are a family favourite from southern Italy. Tender veal steak stuffed with salty prosciutto, cheese and fresh spinach, these juicy parcels are the perfect main dish, accompanied with a bold ...

DULUTH, Minn. - We all have traditions, customary things we do, foods we eat and songs we sing to help us celebrate and commemorate events in our lives. This end of fall and early winter that we call ...

1. Tenderize steak and season with salt and pepper. 2. Coat well with garlic, Italian parsley, green onions and Parmesan Reggiano cheese. 3. Roll the round steak tightly and tie with butcher’s twine.

2 lbs flank steak - have butcher either tenderize it or cut it into 1/2” thick long slices. I usually describe what I am using it for. The butcher will usually cut it so you will have 2, 1 lb pieces ...

FARGO — Even though we're in no hurry to say goodbye to summer, our minds are already turning to the foods of fall. Sunday-dinner kinds of food, which for us means hearty soups, tailgating dips and ...

Heat 1 tablespoon oil in a nonreactive medium skillet over medium heat. Add the garlic and red pepper flakes and cook until lightly browned. Add tomatoes and oregano, bring to a boil, reduce heat and ...