Thick cotes de boeuf or bone-in rib eye steaks are seared to a crusty perfection and served with thyme-scented caramelized shallots.
Sep 06, 2008 posted by David Leite
The cod, once poached in olive oil, is supple and utterly delicious. It sits on a bed of roasted tomatoes and broccoli rabe, which adds acid to the dish.
- Quick Glance
- 30 M
- 1 H