This pizza is easy enough to pull off on a weeknight. It’s my 2nd entry in Breakstone’s Battle of the Kitchen Bloggers, hosted by Sandra Lee. (Vote & you could win $2,500!)
OK, so that’s sort of a trick title. “How to Reheat King Crab” would be more accurate. In the U.S., almost all the King Crab you’ll find in stores is already cooked. (It’s caught, cooked, then blast frozen to preserve its fresh taste.) This one is more method than actual recipe. The goal is to […]
Prime Rib: It’s not just for Christmas dinner. I’ll make this whenever I can get my paws on one at a good price (or the rare super sale). It’s a great excuse to have a party. In fact, if you’re sick of ham on Easter, consider giving Roast Beast it’s day in the (springtime) sun. This is a restaurant technique that’s practically guaranteed to produce a moist, juicy, evenly cooked roast beast. And it couldn’t be simpler.
I’m pretty sure I’d be tempted to eat almost anything if you wrapped it in bacon or prosciutto. This is my take on the classic appetizer, bacon wrapped scallops. This recipe swaps in prosciutto, bacon’s paper thin, salty cousin, which practically guarantees that your scallops will always come out of the oven wearing a crisp little coat.
How to roast a mouthwatering, bone-in whiskey glazed turkey breast. The meat is moist, juicy, and fragrant with garlic, star anise, and cinnamon.
I’ll admit it: There have been times in my life that I’ve been addicted to Chinese take-out. Here’s my version of General Gau’s chicken, a classic favorite from American Chinese restaurants. It’s not really authentic, but it’s seriously good stuff.
One of my favorite weeknight chicken dishes. It’s simple to throw together, and you can make the rest of your meal while it’s in the oven. A bonus? Chicken leg quarters are usually pretty cheap.
To make this recipe, cut a pocket in thick-cut pork chops. Stuff with prosciutto, cheese, and fresh sage. (Yep, this is pig stuffed with more pig.) Sear on both sides to develop a flavorful, brown crust, then finish in the oven. That’s it.
For this pizza, you build layers of flavor by quickly sautéing the shrimp in a little bit of bacon fat and freshly cracked black pepper. The bacon adds a subtle smokiness that pairs really well with the asparagus.
As much as I love (love, love) fried food, this is one of my all-time favorite ways to cook chicken. This is my entry into Breakstone’s Triple Churned Challenge. You can vote for my recipes daily—and be entered to win $300!