“The most tender, buttery steak we’ve ever had.” “Utterly and perfectly indulgent!” “Amazing.” Just some of the accolades folks are heaping on this elegant grilled tenderloin.
About Melissa Hamilton | Christopher Hirsheimer
Melissa Hamilton and Christopher Hirsheimer are the founders of Canal House. Together they create seasonal cookbooks for which they do all of the writing, recipes, photography, design, and production. They’re also 2013 James Beard Foundation nominees for their cookbook, Canal House Cooks Every Day, and for their Bon Appétit video series, “The Seasonal Cooks.” Prior to starting Canal House in 2007, Hamilton worked at Saveur as the test kitchen director and food editor. Hirsheimer is a co-founder of Saveur and served as its executive editor. @canalhouse
Grilled Lamb Chops
After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.
Ricotta Cheesecake from Rome’s Jewish Quarter
This Italian classic is imbued with citrus and cinnamon and is slightly more pudding-like than what most of us are accustomed to in a cheesecake. Though no complaints here. None whatsoever.
Rhubarb and Tequila Cocktail
Stunning and sophisticated, this cocktail relies on rhubarb for tartness, orange for intrigue, sugar for sweetness, and tequila for an afternoon nap.
Fresh Whole Milk “Ricotta”
This cheater’s version of the real ricotta deal turns out satisfyingly creamy and rich and is certain to cure your craving. Made from just milk, yogurt, lemon juice, and salt.
Braised Beef with Carrots
A sigh-worthy Sunday supper sorta meal that’s inspired by classic French technique yet relies on inexpensive everyday ingredients and takes not much more effort than a PBJ. (Well, a little more effort.)
Prosecco and Aperol Cocktail
Bitter. Sweet. Floral. Herbal. Citrusy. Elegant. Classic. Fizzy. Magical in all ways. That’s what folks are saying about this lovely little cocktail. Cin cin.
Italian Sausage and Broccoli Rabe
Barely a recipe, this weeknight salvation of sausage and broccoli rabe is more like a simple blueprint for eating in season. Amen to that.
Tea Sandwiches
Don’t let the delicate appearance of these little tea sandwiches—just another name for open-face sandwiches—fool you. They’re surprisingly satisfying.
Chocolate Hazelnut Gelato
We’re food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.