Food goes in here

From the July 2008 issue of Gourmet magazine, a recipe for porterhouse steak with pan-seared cherry tomatoes.

Delivering a lot of summer glamour for very little work, this gorgeous dish balances the baritone flavor and fat of the steak with the tomatoes’ coloratura acidity.

Did Gourmet just call baritones fat? (Next month: the tenorial high-maintenance gloss of hollandaise sauce.)

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