This marinade, though light on ingredients, packs a punch that makes flavorful, tender steak every time.
These over-the-top sandwiches are great for a crowd. Herb-marinated steak is piled onto buttery Texas toast and topped with juicy tomatoes and Chimichurri mayonnaise. Mince the herbs, arugula and garlic by hand or whiz in a food processor.
Here’s a fragrant, satisfying one-pot meal that’s great for a weeknight.
These tacos take just minutes to prepare, and they’re packed with flavor. The easy radish salsa is peppery and crunchy.
A compound butter with green garlic, parsley and shallots accompanies this tender rib eye.
This fresh dinner salad is made with sweet, roasted carrots and beets, and spicy, peppery steak atop a bed of tender greens.
Sweet caramelized onions, melted blue cheese, and crispy bacon are classic burger toppings for good reason.
This easy recipe is a typical Shanghai-style meal. Dried shiitake mushrooms impart deep, umami-rich flavor.
Grilling on a hickory plank gives beef a pronounced smokey flavor, and gives you perfectly tender results every time.
These fast and filling tacos are made with easy, pan-fried, cubed sirloin. The salsa features sparkling blood orange and creamy avocado.
Marinating overnight results in remarkably tender pork shoulder.
Marinating in olive oil, lots of garlic, rosemary, and lemon zest makes these pork chops tender and flavorful.
If you find yourself with a lot of broccoli on hand, try making a double batch of this pesto - it keeps beautifully in the freezer.
These short ribs are coated in a spice-infused, fruity, Asian-inspired sauce.
Prime rib roast is ideal for special occasions, and this one is juicy and beautifully flavored, with varying degrees of doneness throughout, so everyone at the table will be happy. Horseradish sauce with lemon and cream, and savory sauteed mushrooms gild the lily.
This aromatic glazed ham is a stand-out centerpiece on a festive holiday table. An array of spices, as well as light and dark brown sugar, molasses, and apple cider impart loads of flavor and give the ham a dark brown, crispy crust.
This is a fairly easy meal for two to whip up, but browning the pork chops in butter is a small extra step that makes this meal gourmet. Use a mandoline to make quick work of shredding the Brussels sprouts.
This comforting meal makes enough to feed a crowd, and its sweet-sour combination of caramelized onion, beer, and vinegar gives it distinctive character. Note that the short ribs will need to sit, seasoned, for eight hours in the refrigerator, but almost all of the preparation time is hands-off. Excellent served over buttered noodles or mashed potatoes.
Arugula could be substituted for watercress in this simple, one pan meal.
This hearty chili is fall in a bowl, and is mostly made from basic ingredients you might already have on hand.
Ginger, garlic, and miso make a mild, delicate sauce for Japanese eggplant and ground beef.
This stew, laden with roasted peppers and tomatillos, becomes even more flavorful after one or two days, so it’s great if you’re able to make it in advance.
Using pre-made dumpling wrappers makes these easier, and once you’ve folded a few, you’ll be a pro.
Zucchini is stuffed with za’atar-seasoned lamb and summer vegetables, then baked and served with creamy garlic yogurt.
Perfect summertime cookout fare. The roast pork is succulent and the cilantro mojo is bright and spicy.
These savory bundles make a delicious shared appetizer at a casual party. Substitute goat or feta cheese if desired. Add caramelized onions to the rolls for a rich, sweet earthy flavor.
This hearty, quick curry is ideal winter fare. Serve with naan or steamed basmati rice to sop up the flavorful sauce.
This is the kind of simple, savory stir-fry that you’ll want to make over and over. It’s a versatile template for a meal, so you can substitute or add vegetables that you have on hand or are in season. Make a pot of rice, and you have a dinner that will please everyone.
If you have the time, salt the chuck roast a full 24 hours before making this. Leftovers make marvelous sandwiches.
When the weather turns chilly, a recipe like this is great to turn to - the roast cooks for hours in the oven, warming your house and whetting your appetite for dinner.
This multi-dimensional pasta dish serves up the very best flavors of autumn and winter.
Roasted pork tenderloin and cranberries are roasted in the same dish in this festive fall dinner.
Sautéed spiced pork tenderloin with broccoli, apples, shallots, and bracing apple cider tastes just like fall. Served with a simple green salad and some good bread, it’s the perfect meal for a cool autumn evening.
This classic Chinese dish is quick to make, with deep, rich flavor from soy sauce, ginger, and rice wine. Serve over steamed white rice.
Here’s an ideal dinner to make when it’s too hot for a long stretch at the stove.
The meatballs in these easy sandwiches are full of eggplant, making them extra-flavorful and tender.
I like to pair this with a green salad, or sautéed cabbage or kale.
Great for a quick lunch.
This meal is cooked all in one pan, making for quick clean up! The flavors of the pork pair well with the sweetness of the maple sugar and butternut squash. This would go well with local kale sautéed with garlic.
This basil garlic mayonnaise would be great slathered on all your sandwiches and burgers this summer.
A flavorful salsa made with parsley, mustard, and vinegar really makes this meal.
Fragrant, saucy lamb is ladled over orzo with loads of chopped parsley, then topped with generous amounts of feta and kalamata olives in this hearty, Greek (-inspired) meal. This crowd-worthy dish is easy enough to make (just two dirty pots!), but doesn’t taste that way.
This is a seriously fast meal. Throw some vegetables on the grill with the pork skewers, and you’ll have dinner on the table in 20 minutes.
This baked egg dish is made by layering the ingredients in muffin tins, making them simple to serve and a pleasure to eat.
This one-pot meal is light and can be served hot or cold, great for spring. The rice is soft and subtly flavored with saffron.
This works well with bison or stew meat.
Grapefruit, brown sugar, and spices coat pork tenderloin and turn into a caramelized, flavorful crust.
Slow-cooked fennel gives this dish a nice soft creaminess, a perfect counterpoint to the Italian sausage. This is excellent served over polenta or pasta.
Substitute small new potatoes or quartered golden potatoes for the purple ones, and this hearty salad will be just as good. It’s easily doubled.
Leftover pork from this easy dinner is fantastic in a sandwich the next day.
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