Recipe Categories: beef, chicken/poultry, pork, seafood, main dishes, sandwiches, side dishes, soups & stews, spices, rubs, & sauces, grill/smoker, oven, sous vide, stovetop
Skirt steak may just be, dare I say, my new favorite cut of meat. Skirt steak has a perfect fat content, and now that I’ve perfected the cooking method it’s not fork tender, it’s spoon tender.
Let’s start with one simple question: What is a chateaubriand roast? Is it a cut of beef, or is it the way the meat is prepared?
Bone in steaks are often intimidating for the novice cook, but they certainly don’t need to be.
There are plenty of people who would say salmon is too “fishy” for them; to be fair, salmon is a bit fishy but it’s also a blank canvas that can take on just about any flavor profile you like. Traditionalists usually go with just a little salt and pepper and maybe some lemon juice for …
Sweet ‘N’ Sour Orange Salmon Recipe Read More »
If you’re tired of traditional barbecue pork shoulder (smoked pork shoulder, sometimes called smoked pork butt), today I’m bringing you a dry brined pork shoulder, with a spicy Korean style flare.
Nothing spices up your summer more than my sriracha grilled chicken thighs recipe.
Today, we’re going to talk about a baby bok choy recipe that is so good, it could be a meal. Don’t worry—the garlic and ginger flavors also pair beautifully with meat, so if you’re grilling chicken, make this as the side.
I’ve developed a mighty tasty New York strip steak recipe using a sous vide cooking and cast iron pan.
Not only are these grilled veal chops one of my favorite Italian recipes, they’re also a surprisingly quick and easy dish to make on the grill.