Notes about Recipes in this book

• Charcoal-grilled stuffed flank steak

  • Analyze on March 31, 2017

    This is SO good! I LOVE the spinach and pine nuts variation (using Asiago cheese, which Kenji mentioned in the recipe's article but didn't reflect in the recipe), and my husband loves the original version with Provolone and Prosciutto. I used the BelGioioso sharp provolone, which tastes completely different than a regular mild provolone. It's really easy to make both versions on the same roll of steak, since the herb rub is identical. It is so delicious with the cheese. These also re-heat well and don't get dry!

• Herb-lemon marinade for chicken

  • Analyze on May 28, 2017

    This is a very good marinade!! I made it side by side with the very similar recipe for Grilled Kebabs from The America's Test Kitchen Family Cookbook. They are almost the same except that this CI recipe has more herbs, more garlic, and adds lemon juice and sugar, and was our favorite. It was originally published in their May/June 2009 issue and I found the recipe in their Entertaining Summer 2011 issue. So this will be my go to version between the two. It's good with so many herbs; I've tried fresh oregano, fresh basil, and half basil/half parsley. Because the ATK one says that it can be served with beef, lamb, pork, or chicken, and they are so similar, I think that this would be great with other types of meat, too.