Gratin of Bay Scallops from Ina Garten's Back to Basics (Clarkson Potter 2008) and in our reader comments A recipe for Fig, Prosciutto and Gorgonzola Pizza!

I have a confession to make.  I was having lunch with my dear friend Barbara at one of our favorite spots.  Aperitivo at 780 Third Avenue at 48th Street (212-758-9402) is sleek and reasonable. They make an amazing Pizza Bianca with figs, prosciutto and gorgonzola which is in itself reason to go there.   We do like our Apperitivos and the very pretty bartender who serves them.  But what I’d never noticed before was that the television, mounted on the wall next to the bar, was tuned to the Food Network.  Perhaps the owners are trying to placate all those poor people from Westchester and Long Island who no longer get the channel due to an on-going Cable feud which has taken the network off their televisions.  But I do know that with the set right behind Barbara, as hard as I tried to concentrate, I couldn’t help but sneak a peak.  I was intrigued by Ina Garten making the most incredible Gratin of Bay Scallops.

On the menu today: Chili Rubbed Flank Steaks, Duck Fat Hash Browns and Austrian White Asparagus

Lately, we’ve been loving flank steak.  What’s not to love about the supremely beefy flavor of this chewy cut of meat—especially when it’s one of the great bargains at the meat counter?  It’s currently less than half the price of a New York strip—but hurry, because it’s been my experience that supply and demand take over (witness the price of Osso Buco (link), it will shoot up as more people discover its versatility and flavor.  And then there’s the speed at which you can get it on the table.  It’s a perfect cut of beef for a weeknight.