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.
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.
The exciting flavors of New York City come alive with the combination of apple-bacon jam and rich, creamy cheddar. And like the city, this grown-up grilled cheese is sweet, spicy, sour and rich—a little bit of everything. Note: the jam, which keeps well in the refrigerator for a couple of weeks, is also the perfect condiment for pork roast.
This savory bread pudding is a great winter dish for a crowd. It can be made ahead of time for convenience and served at room temperature or warmed up for 15 minutes in the oven at 350˚F. You can serve smaller portions for a side item or large portions for a main course.
This old school treat is a labor of love and the perfect rainy day project for parents and kids. Cream-filled chocolate cupcakes covered with marshmallow fluff and colorful coconut flakes. I’d like to get into a snowball fight with one of these, baby!
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.
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.
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.
Rubbing truffle butter under the skin takes this simple and beautiful dish to a whole new level—and makes your home smell incredible!
Skillet-roasting spatchcocked chicken does nearly magical things to an ordinary chicken: the result is golden crisp skin and juicy tender meat. In fact, because of the way the bird sits in the pan, the breast cooks to an ideal 160 degrees and the thigh to 170-175°F in the same amount of time.
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.
How could a dinner you put together this quickly be this good? Credit the grill pan, which lets you cook chicken to moist, juicy perfection! Then pair that perfectly cooked chicken with a salty pretzel bun and sweet-tart mango salsa, and you have an irresistible balance of flavors and textures—on the table in under 20 minutes.
Make your entire dinner in one pot—you don’t even need to drain the pasta! In fact, by cooking the pasta in the pot with the sausage and tomatoes, the pasta absorbs even more flavor.
The perfect marriage of comfort and convenience in one amazing pan.
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.