In the 17th and 18th centuries, island-hopping pirates who roamed the Caribbean were doing more than fleeing the law. As they encountered indigenous Caribbean people, they took up a method of meat preservation that the natives used to preserved their hunted game. Caribbean people rubbed their game meats with pungent…
Here’s a simple recipe that works equally as well for lunch as it does for dinner. It’s also easily tweaked: Cook the salmon ahead and serve it cold over the cold noodles; add shredded cabbage or watercress to the noodles to get more veg into the meal; or use boneless…
Here’s a perfect lunch for any time. These New England-style classic steak tips are easy to make and go perfectly atop a sweet and savory salad. Marinate the steak tips in advance or an hour before you cook for ultimate flavor. Chef’s Tip: We use a griddle to cook these tips…
In 30 minutes or less, you can make chicken larb (larb gai), a dish that will tingle your senses and fill your kitchen with fresh aromas. Larb gai originated in Laos, but you can also find the dish in northern Thailand (brought over by Laotians) where it is served with…
Just when you thought chicken parm couldn’t get any better, here comes chicken parmesan meatballs. This fun and easy spin on the Italian staple features our ground chicken and the dish’s essential ingredients.
Mix it up on Taco Tuesday with this simple recipe for blackened cod tacos. Fish is a great candidate for “blackening, ” a technique for flavoring and cooking proteins in Cajun cooking. We skip the initial coating in butter to streamline the process a bit. Cooking on relatively high heat…
Make your guests feel like royalty with these amazing grilled lobster tails inspired by Caribbean flavors. These lobster tails are shelled, basted with a citrus herb marinade, then grilled to perfection. The zesty rum barbecue sauce on the side takes things to the next level. It’s excellent served with slaw,…
Follow this easy recipe for grilling a flank steak. If you’d like, you can experiment with any marinade you like—or grill it with salt and pepper and coat it with chimichurri after grilling. But, we must say that we are fans of the easy-to-make, mustard and chive marinade below. So…
Spicy. Savory. Sweet. Complex. Even mysterious. These are the words that emerge at the sight of a big pot of dark Oaxacan mole bubbling away on the stove. Bricia Lopez will tell you that “mole is the epitome of Mexican cooking.” And she should know. Together with her siblings, Bricia…
This pan-seared ribeye with potatoes and mushrooms dish makes for an easy, yet fancy dinner for two. Enjoy an irresistible combination of herbs, butter, and beef.
Let us walk you through the steps to quickly sear ribeye steaks. You can use individual ribeyes for this recipe or cut a ribeye roast into smaller steaks. Basted with garlic, butter, shallots, and thyme, these flavorful ribeyes will become one of your favorite dishes.
Busy days call for quick dinners, and this pork chop recipe is perfect for a weeknight. With an extra set of hands in the kitchen, both the pork and the accompanying slaw can be prepped in just a few minutes, creating a full-flavored, balanced meal. This herb-coated pork seasons the…