Steak Pizzaiola, Rao’s

One of Rao’s signature items that has been on its menu since the early East Harlem, N.Y., days, a 16-ounce shell steak is pan-seared to your desired temperature, which ideally is medium-rare to medium. A reduced, hearty tomato sauce with red and yellow bell peppers and onions is mounted on top of the steak. This homey, comforting dish will be great for the coming cooler evenings.

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Going into my trip to Thailand in March, I never imagined how many meals would be spent crouching over chipped bowls of pad thai from food carts parked alongside rowdy, smog-filled intersections. The more strands I slurped down, the more I realized that it did not matter where I ate—only that it tasted good. Sharing a similar propensity for Thai street food is Daniel Coughlin.

DTLV

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