Note: A rib-eye steak is known as a tagliata in Italy. Cherry tomato salad: 1/4 cup cherry tomatoes per person Chopped shallots, to taste 1 tablespoon red wine vinegar 1/2 cup extra-virgin olive oil ...

In Italy, steak is usually served sliced into strips — bistecca tagliata (tagliata meaning “cut”), which I think looks much more appealing than a big slab of meat on the plate. It’s often served with ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. A play on the classic vitello tonnato, this beef tagliata with tonnato sauce keeps many of the same ...

In the dining room at Osteria Mozza, some kid is arguing with Nancy Silverton about food. It’s mid-morning and with the restaurant closed for lunch, it’s about the only time the room is empty. But ...

Add articles to your saved list and come back to them anytime. Sometimes the simplest things can be so good. Like I love spending time planning and prepping a complex dish, for days making stocks and ...

Bring an Italian-inspired meal to your table with 2 favorites from chef and influencer Marcia Smart: beef tagliata served over arugula and a quick beef ragu you can make fast or cook low and slow.

Bringing true Italian blood to the Media Rotana’s kitchen, it is clear Chef Mauro is passionate about his food. Learn from him how to cook beef the ‘Italian Prego’s way’. Chef Mauro says: ‘I chose ...

1. Stir together the one-third cup balsamic vinegar, 3 tablespoons of olive oil and the rosemary. Place the steaks in a sealable plastic bag and pour in the liquid mixture. Squeeze out the air, seal ...