If you like any type of slaw, you’ll love this recipe. And maybe if you’ve never liked slaw in your life, you’ll still love it! This refreshing, crunchy salad really lets the apples shine, and goes a long way to balance out the heavier elements of the beef taco. A…
Give meatloaf an Italian twist with prosciutto, parmesan, and mozzarella cheese. It’s quick to mix up and makes great leftovers.
Brunch just got better. This one-pan egg dish combines cheddar cheese, sweet corn, cherry tomatoes, and spicy ground beef that gets an effortless kick from a southwest seasoning.
Dish up this protein-packed, gluten-free, extra cheesy goodness for a meal that’s sure to please a crowd.
Tune in for a delicately fragrant and fully delicious way to cook those flat irons, along with the perfect side dish. As you can probably tell, I love pineapple. It obviously has amazing flavor on its own, but is ideal in marinades thanks to its tenderizing properties. Plus, good coconut…
Fresh herbs and feta brighten up these meatballs with Classic Greek flavors. They’re perfect alongside pita and hummus, or you can serve them with tzatziki and a toothpick for an easy appetizer.
This recipe is all about the low and slow, and then a final blast of super high heat. The result will literally melt in your mouth! Be sure to slice this steak against the grain for the most tender bite.
Meltingly tender with deep, smoky sweetness, this spice-rubbed roast is the hero of the dinner table. A bed of buttery onions and mushrooms soak up all the flavor nuances while it’s in the oven.
Bet you didn’t think Beef Wellington could be gluten-free! Well, this one is all that and more, with a sweet-savory center of maple bacon jam. Add the spice of harissa, and the bright clarity of orange on the asparagus, and you’ve got a full-bodied and perfectly balanced dish.
Date night in for the win: dine on tender filet wrapped with smoky bacon, creamy smashed potatoes, and an easy mushroom-and-red-wine pan sauce.
A savory, earthy jMiddle-Eastern spice blend flavors both the eggplant and the steak, which cooks Ito the perfect temperature in a sous-vide bath.
Confiting is one of my favorite things to do in the kitchen, and if it involves garlic, even better. Especially on a tri-tip roast, which has a light and mild taste, meaning that it soaks up flavor wonderfully. Plus this recipe gives you some real mileage – I made an…