food

The death of The Silver Palate‘s Shelly Lukins marks the end of an era: she and her partner Julee Rosso taught so many of us how to cook. They developed simple but sophisticated recipes for entertaining and introduced American cooks to bright Mediterranean flavors. Before the Silver Palate, garlic was considered exotic, and you couldn’t find fresh herbs at fancy supermarkets; now both are readily available nearly everywhere.

It was with their recipe for rosemary beef skewers in mind that I started working on this recipe several weeks ago. The marinade has been toned down – no more Asian influences of soy sauce and sesame oil – and the focus is on the herbs and greenmarket vegetables. If it hadn’t been for The Silver Palate, who knows if food would have evolved the way it has. (more…)