13 - 24 of 26 Results
13 - 24 of 26
  • Beef and Mushroom Pot Pie

    Make your own pie crust, or use a prepared crust to make a short-cut version of this savory pot pie.

  • Dry-Rubbed Skillet-Cooked Ribeye

    Learn how to prepare Dry Rubbed Skillet-Cooked Rib Eye Steak, a Texas classic.

  • Chipotle Sloppy Joes

    You can easily get this family favorite on the table in well under a half hour. By all means make a double batch and either freeze leftovers or serve it later in the week tossed with pasta.

  • Cheesesteak Panini

    This fast and easy twist on the Philly Cheese steak is great for weeknight meals—and perfect Sunday game-watching fare.

  • Kalbi Style Skirt Steak

    The deep, savory flavors of kalbi, the barbecued short ribs served in many Korean restaurants, is easy to replicate at home. We used skirt steak, with its rich, meaty flavor, but flank steak would work equally well.

  • Soda Fountain Bacon Cheeseburger

    This is the classic soda fountain burger gone wild: we “beefed” up the usual thin patty into a fat, juicy burger to make it a carnivore’s fantasy come true.

  • Bacon-Avocado Burger with Chipotle Mayonnaise

    We like to think of this as the Big Daddy of burgers: it’s got everything to love on a burger all in one bite. Make a double (or triple!) batch of the Chipotle mayo—it is great on grilled salmon, chicken and steak—or as dip for chips and veggies.

  • Arabica Spice Rubbed Flank Steak

    We love this rub so much, we can’t see any reason to make a single batch. This recipe makes enough rub for 2-4 more meals: use it on salmon, swordfish, chicken or burgers.

  • Pepper Rubbed Porterhouse Steaks with Chive Butter

    Nothing enhances a really good steak like a pat of flavored butter. We love porterhouse steaks, because it’s like getting two steaks in one: each person is served half the strip and half the filet—and the dog gets the bone!

  • Steak Sandwich with Caramelized Red Wine Tomato Relish

    Steak sandwiches are an Australian classic, usually enjoyed outdoors or on the beach, followed by a solid game of touch footy! I’ve brought this one a little up-market by caramelizing the tomatoes with some aromatic red wine – make sure you enjoy the wine with the dish too! For me, it will be the big jammy Mt Langi Ghiran Shiraz!

  • Spanish-Style Braised Brisket

    Brisket is the go-to main course for many Jewish holiday celebrations like Passover and Chanukah. This recipe adds a Spanish/Sephardic influence by using Spanish paprika, sherry and olives to flavor the meat and is sure to please at your next holiday celebration.

  • Horseradish and Mustard Crusted Corned Beef and Cabbage

    This corned beef hits just the right balance between respecting tradition and offering an interesting, updated and delicious twist with a horseradish-panko crust.