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Thursday, December 8, 2016

How to Cook King Crab

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,...

Restaurant-Style Prime Rib Roast

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.

Roasted Scallops Wrapped in Prosciutto

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.

The Angry Chef’s Whiskey Glazed Roasted Turkey Breast

How to roast a mouthwatering, bone-in whiskey glazed turkey breast. The meat is moist, juicy, and fragrant with garlic, star anise, and cinnamon.

General Gau’s Chicken

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.

Easy Roasted Five-Spice Chicken

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.

Stuffed Pork Chops with Prosciutto, Mozzarella, and Sage

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.

Spicy White Pizza with Bacon, Shrimp & Asparagus

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.
chicken fingers with blue cheese dressing

Panko & Chili Crusted Oven Fried Chicken Fingers

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!

Mini Meat Loaves

Based on Ina Garten's fabulous recipe, these meat loaves pack huge comfort-food goodness in a small package. They're a great thing to serve at a dinner party. I mean, come on: Who wouldn't love a little meatloaf, made just for them?