Recipes

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Soy-Brown-Sugar Ribeye Steaks

A cut above: “The ribeye is my favorite cut of steak, and in my opinion, it has the perfect amount of marbleization. This dish hits on all of the key flavors when it comes to Asian food—sweet, spicy, salty, and umami.” —David Rose

Juicy Fruit

These sweet and savory recipes are filled with delicious flavors, but it’s the berries that steal the show.

Chicken Salad with Fennel & Favas

If you want a vegetarian version of this salad, use 6 portobellos or a grilled plant-based chicken substitute.

Bucatini all'Amatriciana with Spring Peas

"This sauce gets its pumped-up flavors from semi-dried tomatoes, sun-dried tomato paste, sweet vermouth, and spicy Calabrian chile paste." —Rach
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Thai Chili-Glazed Cedar-Plank Salmon

Why the plank? A smoldering cedar board imparts a warm, smoky flavor and retains the salmon's juiciness.

Steak Niçoise Salad

"This one's for my sister, Maria, who loves French cuisine but will not eat fish: a tuna Niçoise minus the tuna!" —Rach

Greek Lemony Baby Potatoes with Feta

Make sure the potatoes are still warm when tossing the dressing, as the spuds will soak up all that citrusy goodness.