Tidings Magazine

This dish is sometimes called Involtini or Roulades, but my family has always referred to it as Braciole after the cut of beef used. This is my mother’s signature dish and it is my absolute favourite food in the whole wide world.

Continuing on the Russian theme, this is a dish we’ve all eaten at least once, probably years ago. The name alone — where it came from, no-one seems to know — makes any home cook feel important. And the taste, no matter what cut of beef you may choose to use (recipes call for everything from yesterday’s prime rib, to filet, to skirt steak — your choice), offers pure rib-sticking comfort.

Beef tenderloin is an expensive cut, but instead of treating your friends to a fancy restaurant, make dinner at home. It will cost less than dining at a high-end steak joint.

An easy-to-make beef braised in Barolo.

Skip takeout and start making easy-breezy sandwiches at home. This steak wrap couldn’t be simpler and comes with way less attitude than the teenager rolling up your sub sandwich at the strip mall.

Go back to the future with a retro White Castle sensibility — petite hamburgers for the chi-chi crowd, designed to down in a bite or two, pinkies raised. These little wonders can be embellished with blue cheese, roasted tomato, grilled onions, minced and sautéed Portobello mushrooms, hot peppers and the fantabulous “Secret Sauce.” Vary this recipe according to your taste with ground veal, pork or sausage and your own mix of spices and seasonings.

A delicious Old World dish. There is some preparation upfront, but most of the work is done by your oven. This is a great dish for potluck dinners.

There is a restaurant near me that serves a delicious rosemary-flavoured steak. I tried making it several times at home — it wasn’t until I marinated the steak after grilling it, that I finally hit on the yummy secret.