Dinner

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Lamb with Blackberry-Mint Sauce
Why stop at Blackberry-Mint sauce? Try a blueberry-thyme combo for pork chops, strawberry-black pepper over grilled halibut, or your own idea!
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
Thai Chili-Glazed Cedar-Plank Salmon
Why the plank? A smoldering cedar board imparts a warm, smoky flavor and retains the salmon's juiciness.
Ballpark Pretzel-Bun Burgers
"This is what we will be eating during more than one game this 2021 season. Serve with ice-cold beers." —Rach
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More Dinner

Flank Steak with Charred Scallion & Furikake Butter
Furikake is an essential Japanese seasoning that comes in endless variations, but the flavors usually lean salty, earthy and nutty.
Carnitas Tacos with Hatch Chili Salsa
"Braise pork in citrus and beer until tender, then broil until crisp. Stuff it in a homemade tortilla with homemade salsa and fresh fixings. Try to control yourself." -Rach

Citrus-Soy-Sriracha Broiled Shrimp

The speediest of all oven methods, broiling is basically just grilling done upside down! Use it to get smaller cuts of meat and veggies charred, smoky, and full of big flavor. But watch closely: Because of the intense direct heat, it’s easy to go from browned to burnt fast!