Sweet, spicy and savory—these wings have it all. The Asian-inspired flavors play off one another in the perfectly piquant sauce that glazes crunchy-crisp wings.
Simple seared pork chops and Brussels sprouts are elevated to a new level with this surprisingly nuanced sauce.
With flavors that are both sophisticated and homey, this could easily become your new favorite winter chicken dinner. The chicken cooks with vegetables and potatoes, making it a complete one-pot meal.
Robustly flavorful Jambalaya is perfect when cooking for a crowd—or making a Sunday supper with an eye on leftovers. Andouille sausage and mustard greens give this version a real kick—you can tone it down by using a milder kielbasa sausage and mellow collard in place of the mustard greens.
Aromatic flavors and a rich sauce give this one pot, plant-forward Indian-inspired dish a big, bold presence. Serve it as is or over rice.
Surf & Turf Skewers are a fun twist for weekend entertaining. Thinly sliced skirt steak, fresh jumbo shrimp, cherry tomatoes and shishito peppers create a savory combination of flavors that are sure to impress your friends and family.
Kick your weeknights up a notch without the extra effort. This easy grilled Surf & Turf recipe combines juicy flank steak, tender shrimp and sweet tomatoes with a simple homemade Chimichurri Sauce.
If you’ve read any article about how to cook a good steak, chances are you know the importance of letting meat rest once it has cooked: 10 minutes at a minimum. Slice the skirt steak against the grain, and serve it with plenty of your fresh, summery, bright sauce spooned over top.
Here skirt steak, which cooks to medium-rare in five to six minutes total, is layered with arugula between slices of focaccia smeared with herbed mayonnaise. The key, as with all meats, is to let the steak rest for at least 10 minutes before slicing, and with skirt steak, to slice it thinly against the grain.
Crisp radish slaw is the perfect crunchy counterpart to grilled tuna steaks. If you can’t find yuzu for the marinade (it is generally available at Asian foods stores and some grocery stores), substitute 2 tablespoons lime juice, 1 tablespoon orange juice and 1 tablespoons seasoned rice vinegar.
This simple and healthful dish can be on the table in less than 15 minutes. Adjust the cooking time based on the thickness of your tuna steaks, and on how thoroughly you like your tuna cooked.
Spicy Moroccan harissa sauce, made with red peppers and chilies, gives this quick chutney lingering flavor and smoky heat. You will find the bottled sauce at most specialty food chains (such as Whole Foods) and at many grocery stores.
Double cut pork chops are best when seared on the stove and finished in the oven: the searing gives them that wonderful brown crust, and finishing in the oven keeps them moist and tender. This spicy-sweet chutney is made with bottled harissa, a Morrocan red pepper and chili paste with smoky heat.
The salty-sweet flavor of these Asian-inspired Sloppy Joes takes this classic dish to a new level. By all means make the filling ahead and reheat it: simply sprinkle it with a few drop of water to help it loosen up.
Make the universally beloved Thai dish at home in less than 20 minutes—without shortcutting on flavor. In this version, we start with raw chicken, but you can add leftover cooked chicken (or any leftover cooked meat) at the end to make it even easier. Also delicious when made with shrimp.
This easy pasta recipe has all of the flavors of a Cajun shrimp boil with the ease of a one-pot dish. In just 30 minutes you'll have a hearty and zesty meal that the whole family will absolutely love.
It’s a win for residents of Louisville, KY that there’s a hot chicken war going on: joints featuring this beloved Nashville import seem to appear faster than beer at a Cardinals basketball game. But if you don’t happen to be lucky enough to live in Louisville, you can get your Hot Chicken Sandwich fix in your very own kitchen. And just so there won’t be any misunderstanding with the folks in Nashville, we made this version 100% Kentucky, thanks to a knock-your-socks off, only-in-Kentucky bourbon barbecue sauce.
A Southern take on a brunch classic. And while there are several parts and pieces, it’s relatively easy to put together, thanks to a simple blender Hollandaise and a warm water bath to hold the poached eggs until you’re ready to serve.
The “jam” may be made up to a week ahead, and can be doubled and used on grilled pork chops, with roasted chicken, and much more. When paired with cheese, the fiery heat is somewhat diminished, so proceed with caution when serving the jam with other foods.
Prepared best in a large nonstick skillet, this pasta dish comes together in minutes and is equally at home when served for weeknight dinners or special-occasion gatherings.