Tangy London Broil with Sumac Herb Salad

Lets talk London Broil. Did you know that it’s not an actual cut of meat, but rather, a cooking method? That’s why you see many different cuts at the butcher all labeled “London Broil”. Some are butcher’s cut, shoulder London Broil etc. What it actually means is that it’s a cut of meat that is meant to be marinated and grilled – which means it’s not a braising roast (you don’t cook it low and slow in the oven), but rather, you grill or broil it over high heat.

London Broil is somewhat budget friendly (at least it used to be!), easy to cook and so delicious! It’s great served cold or room temperature, and it’s delicious on a charcuterie board, or in a sandwich.

 

Tangy London Broil

1/4 cup grapeseed oil
3 tbsp pomegranate molasses
2 tsp sumac
1/2 tsp allspice
1 1/2 tbsp fresh squeezed lemon juice
2 cloves garlic, grated on a microplane
1 tbsp silan
1 tsp kosher salt
1/2 tsp black pepper
2 lb. London Broil

Sumac Herb Salad
1 bunch cilantro, stems trimmed, roughly chopped
1 small red onion, thinly sliced on a mandolin
1/4 cup dried cranberries
2 tbsp extra virgin olive oil
juice of 1/2 lemon
1/4 tsp sumac
salt and pepper, to taste

Method

Add the marinade ingredients to a Ziploc bag. Add the London Broil and marinate for one hour or up to overnight.

When ready to serve, prepare the herb salad by mixing the cilantro, red onion, and craisins and dressing with oil, lemon, sumac, salt and pepper.

Preheat and grease the grill. Place the London Broil over medium-high heat and grill for about 10 minutes on each side, until a thermometer reaches 130-135 degrees. Rest for 10 minutes. Slice thinly against the grain. Serve with herb salad.

Related Recipes:

Easy London Broil
“Everything” London Broil
The BEST Meat Sandwich

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Fig Granita Breakfast Sundae

Oh. Em. Gee. I don’t know if I’ve ever tasted something so delicious in my entire life!! I’m not much of a dessert person, but this components of this breakfast sundae come together like a midsummer’s night dream!! Tart Greek yogurt, shaved frozen figs (yes!!), crispy filo dough, honey, pistachios and flaky salt – GIVE. ME. MORE.

 

Fig Granita Breakfast Sundae

3 sheets filo dough
olive oil spray
kosher salt, to taste
cinnamon, to taste
1 cup Greek yogurt
1 package collagen, optional
2 tsp honey, plus more for finishing
2 frozen figs
2 tbsp chopped roasted, salted pistachios
flaky salt, for finishing

Method:

Preheat oven to 375 degrees. Crunch up the filo dough and place on a parchment lined baking sheet, spray with olive oil spray and season with salt and cinnamon. Bake for 15 minutes, stirring occasionally, until golden brown. Mix the yogurt with the collagen and honey. Add to a serving glass. Shave the frozen figs on a microplane directly over the yogurt. Top with filo flakes, pistachio, honey and finish with flaky salt.

Related Recipes:

orange cardamom malabi with drunken figs
halva ricotta stuffed figs
breakfast quinoa with silan roasted figs

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Knicks Victory Fish Tacos!

New York has a way of turning sports into something much greater than just a game. When a team wins, it doesn’t stay confined to a scoreboard or a TV screen. It spills onto the streets, into strangers high-fiving each other, into music blasting from the streets, and people dancing around their neighborhoods. That’s what the Knicks victory felt like.

Saturday night was one of those rare city moments where everyone came together like family! People were proudly wearing blue and orange, jumping with excitement, honking their horns, and clanking their glasses. It wasn’t just celebration—it felt like a reset of the city’s mood and a reminder that shared joy still exists here.

I wanted to capture that feeling in food.

So I built a fish taco that mirrors the colors of the moment: orange and blue, bold and festive, simple enough to eat standing up in a crowd if you had to.

The base is blue corn tortillas, obviously. And the fish, salmon, of course. For the slaw, I used red cabbage (we’ll make believe it’s blue even though it’s more of a purple) and carrots to play into the color story, and add some crunch. For the sauce, I made an orange chipotle-lime crema that really pulls everything together.

The combination is simple, but intentional. Blue, orange, crunch, smoke, acid, heat. A celebration on a plate.

There’s something about making food after a city moment like that. It’s less about replication and more about interpretation—taking a feeling and translating it onto the plate.

Knicks Victory Fish Tacos!

Old Bay Flaked Salmon
4 slices salmon fillet
2 tbsp Old Bay seasoning
zest and juice of 1/2 lemon
2 tbsp olive oil

Preheat oven to 450 degrees. Rinse the fish and pat dry. Rub Old Bay seasoning over the fish until well coated and place on a parchment-lined baking sheet. Drizzle with olive oil, season with lemon zest and juice and sprinkle with salt. Bake for approximately 15 minutes, until the fish flakes easily with a fork.

Cabbage Slaw
1/2 small red cabbage, shredded
2 carrots, julienned and cut into small pieces
olive oil
fresh squeezed lime juice
fresh squeezed orange juice
kosher salt, to taste

Drizzle the cabbage with olive oil and season, to taste, with lime, orange juice and salt.

Chipotle Lime Crema
1 cup sour cream (can sub mayo or Greek yogurt)
1 chipotle pepper in adobo
1 tbsp adobo sauce
1 clove garlic
juice of 1/2 lime
kosher salt, to taste

Add all ingredients to a blender and blend until smooth.

For serving:
blue corn tortillas
fresh cilantro
lime wedges

To assemble fish tacos, heat the tortillas over an open flame until lightly blistered. Fill with the fish, cabbage slaw, crema and cilantro. Serve with lime wedges.

Related Recipes:

old bay fish tacos
Fish Tacos with Savory Plantain Tortillas
fish tacos with broccoli slaw

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Fennel Peach Salad with Basil Lime Dressing

The smell of juicy, fruity peaches ushers in the start of summer, and I can’t wait to play with my favorite fruit. From peach amba, to peach bbq sauce, pickled peaches and peach salsas… there are so many ways to enjoy it! I love how the fruitiness and acidity play against the anise flavor of the fennel – shave on a mandolin for optimum enjoyment!

Fennel Peach Salad with Basil Lime Dressing

2 bulbs fennel, thinly sliced on a mandolin, fronds reserved
1 small red onion, thinly sliced
2 peaches or nectarines, thinly sliced
2 Persian cucumbers, thinly sliced
1/4 cup roasted salted pistachios

Basil Lime Dressing
1/3 cup light olive oil
3 tbsp fresh squeezed lime juice
2 tbsp honey
2 cubes frozen basil
salt and pepper, to taste

Method:

Mix the salad and dressing ingredients in a bowl and toss to combine. Garnish with fennel fronds.

VARIATION: Add feta or parmesan.

summer corn peach and quinoa salad
peach salad with chili lime dressing

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Sheet Pan Roasted Fish & Gnocchi

I love me a sheet pan dinner, and this one has to be a favorite! When I learned that you can roast gnocchi in the oven instead of boiling it, it was LIFECHANGING. The dumplings take on a lovely chewy texture, and they caramelize around the edges for the most delicious bite! Adding fish fillets in the center of the pan makes Meatless Mondays a breeze!

Sheet Pan Roasted Fish & Gnocchi

For the gnocchi:
1 lb. store-bought gnocchi
1 cup grape tomatoes
1/2 medium zucchini, chopped
1 tsp lemon zest
2 cubes frozen basil
1 clove garlic, minced
pinch red pepper flakes
1/2 tsp dried oregano
kosher salt, to taste
3 tbsp extra virgin olive oil
1 1/2 tsp balsamic vinegar

For the fish:
2 fillets striped bass, or white fish fillets of your choice
2 cubes frozen basil
2 tbsp extra virgin olive oil
1/2 tsp lemon zest
2 tsp lemon juice
salt and pepper, to taste

Method:

Preheat oven to 425 degrees.

On a sheet pan, combine the gnocchi, tomatoes, zucchini, basil, garlic, red pepper flakes, oregano, slat, olive oil and balsamic, stir to combine. Transfer to the oven and bake for 15 minutes.

Remove from the oven, stir, and move the gnocchi around the perimeter of the pan to make room for the fish. Place the fish fillets in the center. In a small bowl, mix the basil and olive oil, brush over the fish. Add the lemon zest and juice, salt and pepper and return to the oven for an additional 15 minutes, or until the fish flakes easily with a fork.

sheet pan pesto gnocchi
shlishkes
Old Bay fish tacos
sheet pan branzino

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