Three years ago, GQ magazine sent us an article by Lang Whitaker, on how to cook a steak on the stove top.

In the winter, those who grill outside may not be motivated to do so. Households without grills need an inside option. Apartment dwellers may lack ventilation, and set off the smoke alarm trying to grill on the stovetop. Hence, the technique.

Sometimes things get buried in a [digital] pile. Such was the case with this article.

But it’s winter again and a juicy steak is warm comfort food. Here, finally, is the technique, adapted from the original article.

It was designed for people who cook inside in a kitchen without a great ventilation system. Otherwise, cooking a steak on the stovetop, with high heat, can trigger the smoke alarm.

The trick here is to cook for a longer time, with medium heat. A crusty, juicy steak can be cooked on any stove top.
 
 
COOKING A STEAK ON THE STOVE TOP

Ingredients

 
Preparation

1. TAKE the steak from the fridge. You don’t need to let it warm to room temperature. Alain Ducasse recommends first rendering the fat from the sides of the steak, but you don’t need to do this if the steak doesn’t have a lot of fat; and unlike a three-star Michelin chef, if you’re not serving it to high-paying customers.

2. COAT one side of the steak generously with salt and pepper. Put the steak seasoned-side down into the cold, dry pan. Place half of the butter on the side, along with a twig of rosemary and two crushed garlic cloves.

3. TURN on the heat to medium: On a scale of 1-10, it shouldn’t be higher than 6. Let the steak cook for 10 minutes; the butter will melt in the process. Tiny wisps of smoke are O.K., but avoid heavier smoke and sizzling. If that happens, turn the heat down. After 10 minutes…

4. REMOVE the steak from the pan and set it on a plate, cooked side down. Using a paper towel, wipe the pan clean, discarding the garlic and rosemary.

[1] Season the meat (photo courtesy Good Eggs).

[2] Cook and flip (photo courtesy Let The Baking Begin Blog).

[3] Resting, on the way to the dinner plate (photo courtesy Double R Ranch).

6. TILT the pan to a side and spoon some of the hot, flavored butter over the steak. Then flip the steak and do the same with the other side.

7. PLACE the steak on a plate and let it rest for ten minutes before slicing.
 
 
WHY ALL MEAT SHOULD REST AFTER COOKING

As meat cooks, the proteins heat up and set (become firm). The more cooked the meat, the more set the proteins.

This is why chefs can judge the doneness of a steak or chop by pressing a finger on the top. The softer the meat, the more rare it is; the firmer the meat, the more done it is.

When the proteins set, they push the meat’s juices towards the center of the piece. If you cut the cooked meat before resting it, the juices will burst out onto the plate, leaving you with a drier piece of meat.

But if you let the meat stand away from the heat for 10 minutes (longer for roasts and turkeys), resting allows the juices to redistribute throughout the meat. Then, the meat will lose less juice when cut, leaving it far more tender and juicy.
 
 
HOW TO REST MEAT

Remove the meat from the heat and place it on a warm plate or serving platter (we microwave the plate to warm it). Cover the meat loosely with foil. If you cover it tightly, the hot meat will sweat and lose the moisture you are trying to preserve!

The time taken to rest depends on size. A rule of thumb used by some chefs is, 1 minute of resting time for every 3.5 ounces (100g) of meat.

[2] Pissaladière, a specialty of Nice, France, made with niçoise olives, anchovies, onions and Provençal herbs. According to a former mayor of Nice, the layer of onions on a pissaladière should be half as thick as the crust. Here’s the recipe from Saveur.

[3] A baked ziti pizza. The idea is said to have been born as a way to use leftover ziti. Here’s the recipe from Hey That Tastes Good.

[4] Pizza cones. Here’s the recipe from Une Cuillere En Bois (use Translate.Google.com if you don’t read French).

[5] Smoked salmon pizza. Here’s the recipe from Spoon Fork Bacon.

The second week in January is National Pizza Week, February 9th is National Pizza Day/World Pizza Day and October is National Pizza Month.

In fact, there are 11 pizza holidays in the U.S. Here’s the full list.

A couple of years ago, Food Republic sent us a large infografic with a global look at 40 different ways to eat pizza.

We didn’t think the infographic worked in our format, but we [finally!] transcribed it. We present them to you in alphabetical order.

Pick something new to have this week. We’re going for a piece of Maltese pizza, and a piece of Frutti Di Mare chaser. If we knew where to find it, we’d have a sashimi pizza chaser after that.

> The history of pizza.

> All the pizza holidays.
 
 
THE DIFFERENT TYPES OF PIZZA

If not specified, the pies have a conventional crust.

 
 
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*Calzones are basically folded pizzas, made from pizza dough and stuffed with the same ingredients as pizza – almost always tomato sauce and mozzarella cheese, usually ricotta, often pepperoni, and maybe some other cheese and cured meats – and then folded over like an omelet. Stromboli are more like pizza rolls.

†Pizza al taglio or pizza al trancio is a baked in large rectangular trays, and generally sold in rectangular or square slices by weight.

‡According to Wikipedia, “Provel is a white processed cheese particularly popular in St. Louis cuisine, that is a combination of cheddar, Swiss, and provolone cheeses, and tastes nothing like any of them.” It is sold in blocks, like supermarket cheddar, and is “rarely used elsewhere.”

Brodo di pesce, fish soup, is an Italian term for what has been made in coastal, lake and river communities for millennia.

Freshly-caught fish went into a pot with water and whatever vegetables were available to flavor it. Water plus vegetables equals vegetable broth.

Bouillabaisse, a traditional Provençal fish soup or stew (the difference), a recipe that originated in the port city of Marseille, France, and is the city’s signature dish.

Cooking anything en brodo simply means you are cooking it in a flavorful broth. It’s not just for fish: tortellini en brodo is a favorite Italian pasta dish.

Back to the fish:

As rustic fish stews/soups evolved, a variation emerged using pricier fish fillets instead of cheaper cuts. The fillets were poached in the already-prepared broth, and pesce en brodo, emerged.

(Note: brodo di pesce is fish broth, pesce en brodo is fish in a broth. If you see the term in brodo, it’s an American misspelling).
 
 
WHY PESCE EN BRODO BELONGS ON YOUR TABLE

 
Pesce en brodo also accommodates different cooking techniques. You can poach the fish in the broth; or it can be broiled, grilled, or steamed*.
 
For extra points, can serve it with a crusty baguette or garlic bread.

There are many recipes for fish en brodo and fish in brodo online (a search for pesce en brodo will give you recipes in Italian). Or, Search generically for “fish” or for a specific fish (cod, snapper, etc.).

Here’s an easy recipe for the fish of your choice in a tomato-accented broth.
 
 
RECIPE: FISH IN TOMATO BROTH (PESCE EN BRODO DI POMODORO)

Ingredients For 4 Servings

[2] Grilled trout set in a fish broth, at Pakpao Thai | Dallas.

[3] Black bass in an herb brodo with droplets of basil olive oil, at Empire Diner | NYC.

[4] A smaller first course, at Mihako’s 21 Grams.

 
Preparation

1. COMBINE the wine, water and olive oil in a large skillet. Add the rest of the ingredients except the fish, and bring to a boil. Reduce the heat and simmer, uncovered, for 3 to 5 minutes or until the tomatoes soften.

2. PLACE the fish fillets in the skillet, spooning some of the broth over them. Reduce the heat to medium-low. Cook, covered, for 8 to 10 minutes or until fish flakes when tested with a fork.

3. LIFT the fish and tomatoes, using a slotted spoon, into shallow bowls. Discard the thyme and ladle the broth and shallots (and optional vegetables) into each bowl. Garnish with additional fresh thyme or other herbs, or with the optional greens garnish.
 
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*The difference between poaching and steaming: With poaching, the fish (or other food) must be completely submerged in the liquid. It is cooked by the hot liquid. With steaming, Steamed the food sits above the liquid in a steamer basket or other device. It is cooked by the steam.
  

[2] Steak salad with mandarin segments.

[3] Pork chop in broth with vegetables and apples.

[4] Grilled salmon with pink grapefruit and carrots.

Breakfast is the meal of the day that’s welcoming to fruit additions. Bananas, berries and oranges frequently appear with cereal, eggs and pancakes.

But when lunch and dinner arrive, the plates laden with salad and vegetables, fruit gets short shrift.

Yet, fruits pair nicely with grilled, roasted and sautéed proteins.

So even if you plan to serve fruit for dessert, add a different fruit to the main plate. It adds color as well as another layer of texture and flavor, including a shot of sweetness. Think:

 
You know what the seasonal options are, but here’s a winter list for immediate inspiration (and a full list of winter fruits and vegetables):

MIX & MATCH

PROTEINS

 
FRUITS

 
You may also come across less familiar fruits like cherimoya. Pick one up and try it! While it’s not berry season, you’ll find different varieties in stores, and they work, too.
 
 
YOU DON’T HAVE TO COOK THE FRUIT

You can serve the fruit raw; there’s no need to cook it. You can slice it into rounds or wedges, dice it, or in the case of oranges and mandarins, segment it (the difference between oranges and mandarins).

And then there’s Plan B, pomegranate arils. You can buy them in bags, and toss them onto just about anything for juicy dots of color.

If you’re already grilling or sautéeing, you can toss the fruit into the pan. Our favorites:

 
Have fun with it!

We’re still in the first blush of the new year, and have actually exercised every day and eaten more healthfully (except for an errant black-and-white cookie).

We’ve been going down the list below, sent to us by Sara Siskind, a Certified Nutritional Health Counselor and founder of Hands On Healthy cooking classes for adults, families and teens based in New York City.

The biggest piece of advice from everyone—health professionals, the government, environmental experts—is to eat more plant-based foods (and fewer animal-based foods).

Here are Sara’s tips for the healthiest, most sustainable lifestyle: a balanced diet with an emphasis on eating more plants. Easy swaps can add more nutrients into your diet while saving calories.

There are easy ways to incorporate more plants into your meals without having to sacrifice your favorite foods.
 
 
1. Lettuce or collard wraps.

When you are making a sandwich, swap out the bread and replace it with lettuce or a collard green wrap. Sushi lovers can order cucumber wraps, called naruto rolls, which replace the rice with a better-for-you strip of cucumber.
 
 
2. Purée veggies for dozens of uses.

You can eat your veggies roasted, sautéed or steamed (let’s not talk about fried).

But for variety, purée them! Bell pepper, broccoli, carrots, cauliflower, peas, spinach, squash…just look down the produce aisle for inspiration.

Puréed vegetables are a delicious side, and you can place the protein on top of them (photo #2). But also use them a base for soups, sauces, lasagna and other recipes.
 
 
3. Add vegetables to breakfast.

While a restaurant may add some tomato slices or green vegetables to a plate of eggs, few people add vegetables to home breakfasts. It’s a great opportunity.

Turn regular eggs into a vegetable omelet or scramble or serve them as a side or base (photo #3).

Spread mashed avocado on toast instead of butter, for more fiber, fewer calories and no animal fat. You can even add tomato and onion or sprouts on top for an extra veggie boost.

Sauté or steam vegetables the day before and heat them up for breakfast. Keep chopped vegetables in the fridge so it’s easy to toss them into any snacks or meals.

And for even more veggies, start the meal with a glass of vegetable juice.
 
 
4. Tuck vegetables into smoothies.

Fruit smoothies present an easy way to sneak in greens. Blend in a handful of spinach or kale; you won’t even taste it!

If you first wash, dry, chop, and freeze your greens, you can reduce spoilage and waste, and also make it easier to whip up your smoothie.
 
 
5. Make vegetable chips.

Craving salty pretzels and fried potato chips? Substitute homemade vegetable chips.

Try baking chopped kale, thinly sliced sweet potatoes or beets with a touch of olive oil and sea salt. We find it particularly easy to make microwave chips with the Mastrad microwave chip maker.

Many markets are even carrying them pre-made for easy snacking on the go.

[1] A turkey wrap sandwich in collard greens. Also inside: cucumber matchsticks and dried cranberries (photo David Venable | QVC).

[2] Use puréed vegetables in different ways. Here’s a recipe for baked fish on pea puree (substitute any vegetable) from Taste.com.au.

[3] Set a fried egg atop a mix of vegetables; here, sautéed greens and zucchini, with edamame and diced avocado. The optional walnut pesto provides added protein and flavor. Here’s the recipe from The Delicious Life.

[4] Soup garnished with sliced almonds and diced poblanos, at Frontera Grill | Chicago.

Trade wheat pasta for vegetable pasta: spiralized butternut squash, carrots, sweet potatoes and zucchini can be found in produce cases (but it’s fun to spiralize your own at home).

Top it with your favorite sauce and grated cheese for a comfort food fix without the guilt.

Not ready to switch 100%? Blend half wheat pasta with half vegetable pasta. Here’s a recipe.
 
 
7. Top everyday foods with nuts and/or seeds.

While nuts and seeds aren’t vegetables, they should be on any list of healthier eating.

The USDA recommends an ounce of nuts per day as part of a heart-healthy diet. Add a crunchy garnish of nuts and/or seeds to a mixed green salad, or a soup garnish (photo #4). You’ll add protein and heart-healthy omega 3 fats.

The same goes for garnishes or mix-ins with quinoa, rice or other cooked grains. You can also sprink;e nuts or seeds over yogurt, oatmeal and other breakfast cereals.

Toss them into smoothies, snack on them straight, or make a lower-calorie trail mix with dried apple chips and Cheerios.

Here’s wishing all of us the focus to stick with our resolutions.