Recipe Categories: beef, chicken/poultry, pork, seafood, main dishes, sandwiches, side dishes, soups & stews, spices, rubs, & sauces, grill/smoker, oven, sous vide, stovetop
The technique I use for this rack of veal is similar to the one I use for a rack of lamb. Veal, however, has a very mild flavor so we’ll prepare this meat differently than lamb to allow the herb crust to complement but not overpower this delicate and delicious meat.
This Spanish-inspired appetizer recipe is super easy and is literally the first food devoured anytime I have a gathering.
Who doesn’t love a nice bowl of homemade fettuccine Alfredo? In my recipe, I’ve added an element of fire that makes this classic even better.
This easy smoked chicken enchilada recipe is a family favorite and great for a weeknight meal. Make it more flavorful with my homemade enchilada sauce.
Matt teaches you how to properly spatchcock a chicken — a technique that allows you to grill your chicken more evenly and quickly.
This enchilada sauce is super easy to make, which is one of the reasons I love this recipe.
Despite its earthy flavor and savory profile, oregano is actually a type of mint. Much like wine, or woods used for smoking, depending on the region it’s grown in, it has a slightly different taste.
Today, we’re taking Salisbury steak, a classically pan-fried steak, and introducing it to some charcoal flavor on the grill.
Skirt steak has been maligned too long as being a tough cut of meat. I’ll show you how to make this budget-friendly dish a family-favorite meal.
