Author: Lora Zarubin
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by...
Author: Colleen Patrick-Goudreau
Author: Cindy Mushet
The easiest way to prepare steak is to use teriyaki sauce. The marinade is easy to prepare. Just mix the ingredients in a bowl and set it aside. The steak can be seared on both sides. After the steak is...
Author: Ms Kelly
Author: Eben Freeman
Anything grilled could be described as smoky, but our cover burger is a multi layered masterpiece thanks to chipotle chiles mingled with adobo, smoked paprika, and bacon. Seared avocado makes it almost...
Author: Kemp Minifie
These tempting appetizers look like they're difficult to make...but they're not. They feature a spinach, onion and cheese filling simply rolled up in flaky puff pastry and sliced into pinwheels.
Direct Heat I love short ribs, but I've always been a braising person, convinced that you couldn't just grill a short rib and make it wonderful to eat. While writing this book I became obsessed with creating...
Author: Fred Thompson
A simple snack that takes advantage of the season's first garlic, which is harvested before the bulbs form. Delicious hot or cold.
Author: David Kinch
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting,...