An easy Sirloin Steak recipe. Gorgonzola cheese flavors this hearty main course. Serve with a chilled Beaujolais.
Author: Susan Bishop-Sauter
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries,...
Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled...
Author: Anna Stockwell
Author: Erin Renouf Mylroie
Author: Katie Lee Joel
Author: Jacques Pépin
Author: Melissa Roberts
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages...
Author: Jeanne Kelley
Author: Sara Foster
An easy Grilled Chicken Breasts recipe
Author: Allen Susser
Author: Melissa Roberts
Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky...
Author: Joe Sevier
Author: Alexis Touchet
This is a Summer Staple around our house. It goes great with anything grilled or with sandwiches. It's also great with cooked meat added and served as...
Author: Greffete
This rub works on just about any cut (in fact, it's served on filet mignon at Bobby Flay's Mesa Grill), and the pan-to-oven method is foolproof.
Author: Jeanne Thiel Kelley
This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.
Author: Chris Morocco
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with...
Author: Emeril Lagasse
Author: Bobby Flay
Author: Tony Rosenfeld
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet"...
Author: Andrea Chesman
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier