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Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Flank Steak."
Bon Appétit
Julia Bainbridge
Culture
Bon Appétit
Culture
Today's recommended links from BA editors...
Sam Dean
Cooking
This hearty-yet-healthy steak dinner is a smart way to indulge in red meat on a weeknight.
Emily Fleischaker
Culture
A pie for every party, and we'd eat 'em all
Rachel Sanders
Ruth's Chris Steak House
techniques
This delicious meal allows the cook time for other things, like a conversation with his or her spouse, picking up children's shoes from around the front door, and auditing a plaintive tale of injustice from day camp.
Chris Hall
Culture
When our editor in chief, Adam Rapoport, gets to grilling, he shops at one particular place: Florence Prime Meat Market
Adam Rapoport
promotions
Seriously. We've got some Omaha Steak packages, and we're giving them away to you, our beloved readers
Laura Loesch-Quintin
Cooking
Our readers are craving grilled kale salads, pasta loaded with tomatoes and shrimp, and juicy hanger steak this month.
Belle Cushing
Culture
We gave you a sneak peek at three photos from Recipes from an Italian Summer. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Cooking
Roast 'em hard-and-fast on a single sheet-pan and drizzle with zippy salsa verde for dinner success.
Aliza Abarbanel
Cooking
Yes, this dish is both vegetarian and hearty
Julia Bainbridge
Culture
All in the name of the New Yorker Festival
Matt Duckor
Culture
Sam Sifton of the New York Times isn't the only restaurant critic that food lovers should read. Here are noteworthy reviews from this week's food sections across the country...
Katherine Kims
Cooking
We all need a little more reverse-sear chuck steak in our lives.
Amiel Stanek
Cooking
Flank steak has been getting a lot of play lately because it's a recession-friendly cut of beef, but the relatively low price is just a perk as far as I'm concerned.
Bridget Moloney
best-new-restaurants
Charleston chef Craig Deihl just wanted to cure some meat. Next thing he knew, he had one of the country's best sandwich shops.
Andrew Knowlton and Julia Kramer
techniques
What's at stake? A perfect steak, every time.
Andrew Milne
techniques
We’re flipping the traditional sear on its head.
Alyse Whitney
Culture
We urge you to try our tasty July cover recipe for grilled rib eye at home. And if you do, we want to know about it!
Bon Appétit
techniques
We cooked up more than 20 steaks to bring you our favorites for the 'cue.
Amy Albert
Cooking
Searing a steak, seasoning a salad, and making a vinaigrette. All covered in today's class...errr, salad.
Alex Delany