Marinating is an absolute must at the Markham house. It is the singular step we can take to ensure that our entrees are consistently moist and delicious, and it doesn’t require a lot of time or complicated ingredients. It’s amazing what can be accomplished with…

This is one of our favorite techniques to make a supple, flavorful, melt-in-your-mouth pork tenderloin. The 3-day marinade is the key, making this the most buttery and moist pork we’ve ever had. The basic marinade consists of onion, carrot, celery, garlic, and olive oil. From…

Herbs de Provence plus a Rack of Lamb seems to always equal classic Provence. No matter the season, this flavorful combination consistently transports us to the beautiful place of vineyards, olive groves, lavender fields, and the Côte d’Azur. Pair this with a Côtes du Rhône,…

Clay made this dish for me one rainy fall afternoon when we were just dating. As a consequence, I fell in love with him even more, and this delectable entree became a favorite that I repeatedly requested. Eventually I did learn to make it on…

Preparing large chucks of meat that have been liberally seasoned, chargrilled, and sliced allows you to serve your family and guests the exact doneness and quantity desired by each individual. This is the way that so many agritourismo and countryside farm-to-table restaurants in Europe serve…

Salmon has become a once-a-week staple in our home. I think we’ve made it every way possible, however this is by far the easiest salmon recipe to have in your weekly meal planning tool kit. It’s basically a “sheet pan” dinner, with everything being prepared…

Sometimes less is indeed more, and the truest essence of something is much more appreciated in its simplicity. That is the delectable beauty of this steak. A rub of good olive oil, a dash of salt and pepper, a brief stint on the grill, and…

That restaurant quality, ultra crispy, wafer-thin, perfectly seared salmon skin eluded us for years until we discovered this technique from the famed British chef Gordon Ramsay. We’ve obsessed over his videos, studied his tips and methods, and now can happily report that we’ve achieved mastery,…

This is a French bistro classic! I used to love to go to my favorite bistro in Nice and order this crispy-skin delight. It would be served with a local Dijon mustard and accompanied by a side of salty French fries. I craved this experience…

Who doesn’t love a great tomato sauce? Through the years we’ve tried numerous recipes and combinations, enhanced them with our own additions and ideas, and came up with a basic sauce that can be taken in many different directions, depending on your menu-or if you’re…