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Salem, MA
Sunday, October 23, 2016

Sunday Pot Roast (a.k.a. Beast in a Pot)

Pot roast is stick-to-your-ribs, winter home cooking at its coziest. It's also an economical way to feed a crowd when you're on a budget. All you need is a big hunk of beef, an even bigger pot, a handful of ingredients, and a little patience.

Chili Garlic Beef Ribs

This recipe is so easy, it's kind of like cheating. I'm OK with that, though. (I'm all for fancy sauces and complicated meals. But there's a definite time and a place for dishes like this.) It takes no time to slap together—then your oven does all the hard work.

Steakhouse-Style Pan-Roasted Sirloin Steaks

If you go to any of the big steakhouses in the U.S., chances are that this is how they cook a lot of their meat. Fast and furiously on top of the stove to create that handsome, flavorful crust—then into the gentler, indirect heat of the oven to finish cooking. Here's a step-by-step guide to replicate those steakhouse steaks at home.

Lamb Sliders with Rosemary & Mint

Yum. You know how I love miniature food. Don't ask me why, but I do. Most of the time, I'd rather nibble on a bunch of different things than have one big meal. These sliders combine all the traditional seasonings that go so well with lamb—rosemary, mint, garlic—in one tiny burger that's packed with flavor.

The Angry Chef’s Spicy Buffalo Burgers with Cumin-Dusted Grilled Zucchini

Nothing says summer like burgers on the barbecue. This twist on standard grilled fare is made with ground buffalo—a healthier and higher protein alternative to beef—and is loaded with spicy, Asian flavors. For those...

Rustic Veal Flank with Whiskey Cream Broth

By now, you guys probably know about the great love affair I have with my butcher shop, McKinnon's. When I go, I partly have a shopping list in mind, and I partly decide what...

Smokey Black Pepper Beef Ribs

These ribs get a ton of deep, pepper-y flavor from freshly cracked black pepper—and a fair amount of heat from ground chipotle chili. They also get a double dose of smoke from a generous amount...

Porcini-Encrusted Filet Mignon

These days, we don't eat filet mignon that often. Filet is fabulous because it's really tender. But honestly? We usually prefer the beefy flavor of slightly sturdier cuts like sirloin. Filet is also usually pretty...

Lamb Loin Chops with Fresh Herbs & Cognac Butter Sauce

These are like little lamb T-bone steaks. They're on the more expensive side, but I snatch them up when I find them on sale. Our butcher has been breaking down a lot of lamb...

Make Your Own Deli-Style Roast Beef

Forget the deli. Make your own roast beef at home. It's simple and typically way more economical than hitting the deli counter every week—plus, you can personalize your roast beast with whatever flavors you...

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