Serves 6.

From "Mad Hungry, Feeding Men & Boys," by Lucinda Scala Quinn.

• 3/4 c. red wine

• 2 tbsp. Worcestershire sauce

• 1 tbsp. Dijon mustard

• 1 tbsp. sugar

• 1/2 tsp. freshly ground black pepper, plus more for grilling

• 2 lb. hanger steak, London broil or sirloin

• 5 garlic cloves, smashed and peeled

• Coarse salt


In a dish large enough to hold the meat, whisk together the wine, Worcestershire sauce, mustard, sugar and pepper. Rub meat with garlic and place both in the marinade. Turn meat to coat completely with marinade. Cover and chill for at least 2 hours and up to overnight.

Bring meat to room temperature. Prepare outdoor grill or heavy pan. Remove meat from marinade and pat dry. Generously salt and pepper both sides. Place on hot grill, cover and cook for 4 minutes. Turn and cook for an additional 6 to 8 minutes for medium rare (140 degrees on an instant-read thermometer). Let meat sit for at least 5 minutes before carving. Can also be cooked under the broiler. Serve with fries.


Serves 6.

From "Mad Hungry, Feeding Men & Boys," by Lucinda Scala Quinn.

• 6 or 7 Idaho potatoes, peeled and sliced into 1/3 -in.-thick French-fry style strips, soaked in cold salted water

• 4 tbsp. extra-virgin olive oil, divided

• 1 tbsp. dried Italian herbs or some combo of dried oregano, thyme, marjoram and basil

• 2 c. freshly grated Romano cheese

• 1/4 c. fresh parsley leaves, finely chopped

• 4 tbsp. (1/2 stick) salted butter, cut into 6 cubes

• Coarse salt and freshly ground black pepper


Preheat oven to 400 degrees.

Drain potatoes and pat dry with paper towels. Spread 1 tablespoon olive oil on each of 2 rimmed baking sheets and spread out potatoes. Overlapping is fine. Sprinkle dried herbs evenly over potatoes. Liberally spread cheese and parsley on top. Drizzle remaining 2 tablespoons olive oil over cheese. Scatter cubed butter around the pans.

Bake until potatoes are golden brown, rotating pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.