Spiced-Rubbed Skirt Steak

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Skirt steak is a great choice for a weeknight meat craving: it cooks up superfast and takes great to rubs. A few slices served with a plateful of veggies and whole grains brings something traditionally thought of as a nutritional no-no (steak) into a more nourishing category.

Buffalo Blue Burgers with Celery Slaw

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These buffalo burgers take their flavor inspiration from a classic American dish to create memorable barbecue fare.

Miso- and Herb-Rubbed Applewood Smoked Heritage Turkey

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Heritage turkeys give us a chance to connect to our country's history and the farmers dedicated to preserving their breeds . . . and to some tasty meat. The miso in this rub acts almost like a light brine, only without any of the mess.

Big City Lamb Souvlaki

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.33 out of 5)
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When I lived on Corfu, souvlaki meant skewered cubes of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this lamb version to be utterly addictive; moist and tender with just the right amount of spice.

South-of-the-Border Steak Salad with Grilled Pepper & Corn Salsa

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This is an ultimate summer steak salad, full of ingredients just begging to be picked up fresh at the farmers' market. It's a hearty dinner salad, but also makes great potluck or picnic fare.

Grilled Onions with Chile-Nut Puree

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When I think of Mexico, I think of cebollitas (little onions), nestled in embers, turning buttery soft with a haunting smoky flavor. I like to wrap the charred tail around the bulb like wrapping string around a ball, then I scrape it through the flavorful paste and pop it in my mouth whole.

Mahogany Grilled Chicken

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To me there's something beguiling about a bronzed chicken leg fresh off the grill, and these most certainly fit that bill. Serve with fresh, creamy (easy) Romaine Slaw for a nice contrast of tastes and textures.

South of the Border Melizansalata (Eggplant Dip)

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I created this eggplant dip for a class I’m teaching at Rancho La Puerta Spa in Mexico to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata.

Farro & Eggplant Stacks with Summer Pesto & Salsa Fresca

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.83 out of 5)
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These stacks bring the best of summer together in an impressive dish. Deconstructed, any of the elements makes a fine meal on its own.

Garlicky Butterflied Grilled Shrimp

1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.14 out of 5)
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Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you're making a smart, sustainable choice.