Lucinda Scala Quinn, executive food director of Martha Stewart Living Omnimedia shares some recipes from the popular book “Everyday Food: Fresh Flavor Fast,” that will get you to the dinner table in ...

Over the last few segments I’ve shared outdoor dining tips and recipes for drinks, appetizers and first course dishes. This week features the main course with a flank steak seasoned in my grilling ...

1. Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic ...

In this recipe, the meat is tenderized by pounding with a mallet, and then wrapped around a filling of scallions, mozzarella, and roasted red peppers. Preheat oven to 450° with rack in center. Between ...

Do you ever have the feeling that the world is lying to you? That everyone else in humanity has agreed to love something terrible, and you have to play along or risk looking like a fool? While we're ...

This stuffed flank steak recipe always puts me in a good mood because it sends me out to my garden to grill. Of course, you can make this recipe indoors using a ridged grill pan, but wouldn’t you ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. This March 29, 2017 photo provided by The Culinary Institute of America shows a Chimichurri-stuffed flank steak in Hyde Park, N.Y ...

Do you ever have the feeling that the world is lying to you? That everyone else in humanity has agreed to love something terrible, and you have to play along or risk looking like a fool? While we're ...