London Broil with Maple and Soy

This recipe for London Broil is so good that I insist that every red meat lover add it to their recipe box. It is the perfect combo of sweet and salty, and its preparation is easy. You can please both the medium rare eater, (barbecue for 15 minutes per side), as well as the one who only eats meat that is well done, (roast it in the oven for an additional 30 minutes). Either way, it is keeper.


  • ¼ cup extra-virgin olive oil

  • ½ cup soy sauce

  • 3 tablespoons pure maple syrup

  • 2 tablespoons dried rosemary

  • 1 teaspoon orange zest

  • Freshly ground pepper

  • 1 flank or top round stake for London Broil, about 2 ½ lbs.

  • 1 large red onion, thinly sliced


In a bowl, whisk together the oil, soy sauce, maple syrup, rosemary, orange zest, and ½ teaspoon pepper.

Place the meat and onion in a large lock-top plastic bag, pour the marinade into the bag, and seal the bag. Marinate in the fridge for at least 30 minutes or up to 2 days.

Prepare a hot fire in a charcoal or gas grill, or preheat a stove-top grill pan over high heat. Preheat the oven to 350F.

Remove the meat from the bag and shake off the excess marinade. Reserve the marinade. Grill the meat, turning once, until nicely charred on both sides, about 15 minutes per side. The meat will be medium-rare. Transfer to a cutting board and let rest for about 10 minutes.

Cut the meat against the grain into slices ¼” thick.

To cook some of the meat medium-well, place the slices in a baking dish and pour the reserved marinade over the top. Cover with aluminum foil, transfer to the oven, and cook for 10-30 minutes, depending on your preference of doneness. minutes. Remove from the oven and serve immediately. 

Gingerbread Biscotti

There's nothing that says holiday baking like the smell of gingerbread. Here's a wonderful recipe for gingerbread biscotti sprinkled with white chocolate chips. 


1/3 cup oil
1/3 cup sugar
1/3 cup brown sugar
1/3 cup molasses
2 eggs
1 ½ tsp cinnamon
1 ½ tsp ginger
½ tsp nutmeg
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 1/3 cups flour
¾ cup white chocolate chips


Preheat oven to 350F. Line two baking sheets with parchment paper, set aside.

In the bowl of an electric mixer, on medium speed, combine oil, sugars, molasses, and eggs. Beat until smooth and creamy. Add cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Beat to combine.

Turn the mixer speed to low; add flour. Beat to combine. Add white chocolate chips; stir until evenly distributed.

Form the dough into two long logs. It is easiest to do this with slightly damp hands. Place each one onto prepared baking sheet. Each log should take up most of the length of the cookie sheet.

Bake for 28 minutes; set aside to cool for about 10 minutes.

Slice the log into diagonal slices, about ½-inch wide. Lay the slices, cut side up, on the baking sheet; bake for 7 minutes. Turn slices over; bake an additional 7-8 minutes. 

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Roasted Garlic Chicken Stuffed with Dried Fruits and Nuts

This recipe tastes as good as it looks on paper. There are a few intricate steps involved, but believe me, it is worth it.



  • 1 head garlic

  • extra virgin olive oil

  • fine sea salt

  • freshly ground black pepper

  • 10-12 dried apricots

  • 5 dried Mission figs

  • half a cup shelled raw pistachio nuts unsalted

  • 1 whole 3-5 pound chicken, washed and patted dry

  • half orange unpeeled, sliced

  • 2 sprigs fresh rosemary

  • kitchen twine

  • 3 tbsp margarine melted


You can prepare this dish with chicken parts as well. Lay orange slices and sprigs of rosemary in your baking pan. Place the stuffed chicken pieces on top. Bake as directed below.

Preheat oven to 375F.

Holding the head of garlic on its side, cut 1-2 inches off the top of the bulb to expose the cloves. Place the head into the center of a square of foil on a small baking pan. Drizzle with olive oil and season with salt and pepper. Close the foil packet. Roast for 45 minutes to an hour till soft, golden and fragrant.

Meanwhile, in a food processor fitted with a metal blade, chop the apricots, dried figs and pistachios into very small pieces. With your finger, loosen the skin of the chicken, going under the skin of the breast thighs and legs.

Massage the fruit mixture under the skin, getting into cavities where the skin was loosened.

Stuff orange slices and rosemary into the cavity of the chicken. Tie the legs closed with kitchen twine. Place the chicken in a 9x12” pyrex dish. When the garlic is softened and caramelized, remove it from the oven and squeeze the roasted garlic form the skin onto a cutting board. Mash the garlic with the back of a knife to make a smooth paste. Rub it all over the outside of the chicken. Drizzle the margarine over the top of the chicken letting it run down the sides. Tent with aluminum foil. Bake covered for 1 hour 15 minutes basting 2-3 times with the pan juices. Uncover and roast until the skin is brown, watching to make sure the garlic doesn’t burn. 


Nutty Chocolate Bark

With the holidays fast approaching, I am always looking for a recipe that I can take to someone’s home as either a hostess gift or a dessert. I found this colorful, delicious and oh so easy recipe for Chocolate Bark. The recipe calls for dried cherries and hazelnuts in addition to the pistachios. I did not have either of those, and being that I was in a hurry, I used what was in my pantry: dried cranberries and almonds, which I though would be a perfectly fine substitute. If you would like to get a first hand tasting of this treat, come to the FabuLesley party at Calypso, Century tomorrow night, Monday December 15 from 7-9. See you there! 


  • 2 10-oz bags Semisweet Chocolate (baking chips or chocolate chips)

  • ½ cup shelled unsalted pistachios, chopped

  • ½ cup almonds, chopped

  • ½ cup dried cranberries, chopped

  • ½ teaspoon coarse sea salt


1.     Place water in the bottom of a double boiler and bring to a boil. (If you don’t have a double boiler, place a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl isn’t touching the water). Meanwhile, chop the chocolate into large chunks. Set aside 1 tablespoon each of the pistachios, almonds and cranberries to top the chocolate. Place a Silpat mat or sheet of parchment paper on a rimmed baking sheet; set aside.

2.     Melt the chocolate in the top of the double boiler, stirring occasionally. Once the chocolate is completely melted and smooth, turn off the heat and stir in the pistachios, almonds, and cranberries. Pour the chocolate mixture onto the prepared baking sheet, spreading it out with a spatula onto a large, rimmed baking sheet. Sprinkle the reserved 1 tablespoon each of pistachios, almonds, and cranberries. Sprinkle the salt evenly over the chocolate.

3.     Transfer the baking sheet to the freezer and freeze for 1 hour, until completely firm. Using your hands, break the chocolate into chunks and enjoy, or transfer to a sealed container. Store in the freezer for best results.