For many meat lovers, there's nothing better on a nice day than firing up the grill and making yourself a really great steak. But how about a steak salad instead?
McDonald's says it's bringing back a menu item it discontinued nearly a decade ago. The Chicago burger giant confirmed on Tuesday that Snack Wraps will return to its U.S. menu on July 10. McDonald's introduced Snack Wraps in 2006 but pulled them in the U.S. a decade later because they were t…
Straccetti di manzo translates roughly from the Italian to “little rags of beef.” It's a steak salad that's a trattoria staple. The cooking is minimal and quick, making this ideal for a weeknight dinner. But the beef must be thinly sliced. For the cleanest, thinnest slices, the cooks at Chri…
For meat lovers, there's nothing better on a spring day than firing up the grill and making yourself a really great steak. But what if the weather doesn't cooperate, or worse, your budget doesn't allow for those fat New York strips or marbled rib-eyes you just know would fill your family's s…
One of the best ways to introduce yourself to a new place or culture is through food. Whether you’re traveling the state, globe or just across the metro, the restaurants, markets and little corner shops at your destination can be a window into another world. You can have that same view in th…
Tender swordfish, seared on a stove-top grill with a vibrant salad of tomatoes, olives, cucumbers, and red onion, makes for a light and flavorful dinner that comes together in no time. Cooking fish so it stays juicy and sweet — rather than dry and overdone — can be tricky, but this method ke…
Asparagus tends to get the spotlight in spring, but another long green stalk is ready for its closeup.
Cookbook author and barbecue expert Elizabeth Karmel has seen a lot of grilling mistakes. Here's her list of do's and don'ts for barbecuers, plus some recipes.
A juicy grilled steak is for many people the pinnacle of a cookout. Caramelized and sizzling on the outside, pink and tender on the inside, with beautiful crosshatch marks. To get that, buy the best grade of beef you can afford. Consult with a butcher. For grill marks in a diamond pattern, use a steak thicker than 1¼ inches. Place it on the grill on the diagonal, at about a 45-degree angle across the grates. Grill for a few minutes. Rotate it about 90 degrees and cook some more. Flip the steaks and grill them the same way for a crosshatch pattern on the other side.
Hugh Mangum grew up grilling with his Texan father in the backyard of their Los Angeles house. Now, Mangum has a 7,000-pound smoker and nine locations of Mighty Quinn’s barbecue restaurants in the New York area, plus franchises in Maryland, Florida, Dubai, the Philippines and Taiwan. His new book is “Barbecue: Smoked & Grilled Recipes From Across the Globe.” It includes short rib recipes, for example, from the American South, Colombia and Korea. Skewers are flavored with spices from the Philippines, Bali, Lebanon and Croatia. For beginners, Mangum recommends smoking chicken. For a global spin, his Thai marinade includes lemongrass, garlic, fish sauce and turmeric. In the end, it’s smoky and bursting with flavor.
Here’s a burger with an Italian touch. Tender, ground white meat chicken patties are generously topped with fragrant, rich pesto sauce and nestled between slices of rustic Italian Ciabatta bread. The traditional pesto is made with a blend of fresh basil, aromatic garlic, toasted pine nuts, premium olive oil, and a sprinkle of Parmesan cheese. This vibrant sauce is readily available in jars at ...
Not only does lunch deserve better, you deserve better. Try one of these recipes to shake up your lunch routine.
If you enjoy a tasty, refreshing summer cocktail or mocktail, why not grow your own?
Need a dinner that's quick and uses minimal dishes, but doesn't feel rushed or boring? Try skillet enchiladas or pan-fried trout.
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