Ingredients Ingredient Checklist 5 teaspoons olive oil, divided 4 cups thinly sliced red onion 1 ½ teaspoons chopped fresh thyme ½ cup cabernet sauvignon or other dry red wine 2 tablespoons balsamic vinegar ¾ teaspoon salt, divided 1 (8-ounce) package sliced mushrooms 1 ½ pounds ground sirloin Cooking spray ⅓ cup light mayonnaise 1 ounce blue cheese, […]
Adobo is a popular preparation for chicken or pork in Filipino cuisine. Adobo is typically a stewed dish, with the meat simmered in a mix of soy sauce, vinegar, and aromatics. For maximum flavor here, we save the marinade, add extra vinegar, and cook the mixture down into a syrup for basting the grilled pork […]
Fried calamari goes to Vietnam, where seafood (and meats) are often paired with lots and lots of fresh herbs. Here, the intense, fresh flavor of mint, basil, dill, parsley, and cilantro make a clean-tasting counterpoint to the rich, lightly crunchy calamari. Prep and Cook Time: 1 1/2 hours. Notes: Fish sauce and rice flour can […]
Complete the menu with mashed sweet potatoes and a mixed green salad. For more heat, leave the seeds in the jalapeño. Ingredients 1/4 cup minced red onion 1 tablespoon sugar 1 tablespoon finely chopped seeded jalapeño pepper 2 teaspoons cider vinegar 2 teaspoons low-sodium soy sauce 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon […]
Think of this refreshing salad as a deconstructed spring roll: cool rice noodles, crisp vegetables, and a sweet-and-spicy vinaigrette instead of a dipping sauce. Top it all off with savory stir-fried pork. Ingredients 4 ounces thin brown rice noodles (such as Annie Chun’s) 1 cup sliced red onion 5 tablespoons fresh lime juice, divided 2 […]
Rocoto peppers are available at many Latin markets. You can substitute a red jalapeño or Fresno pepper. Sustainable Choice. Ingredients 1 rocoto pepper, stem removed 25 1/4 ounces striped sea bass, divided 1/4 cup chopped red onion 3/4 cup fresh lime juice (about 5 limes) 1/2 teaspoon kosher salt 2 garlic cloves 1 (2-inch) […]
Ask for salmon fillets from the head end of the fish–the tail end is much thinner. Ingredients 1 tablespoon chopped capers, rinsed and drained 1/4 teaspoon grated lemon rind 3 tablespoons fresh lemon juice 2 tablespoons olive oil 3/4 teaspoon kosher salt, divided 1/2 teaspoon minced fresh garlic 1/8 teaspoon ground red pepper 1 (15-ounce) […]
Grilled cheeseburgers get an irresistible upgrade with creamy blue cheese and caramelized onions spiked with jammy red wine and tart-sweet vinegar. A portion of the tender onions are mixed into the patties to help keep the lean beef moist. Ingredients 5 teaspoons olive oil, divided 4 cups thinly sliced red onion 1 1/2 teaspoons chopped […]
Based on the classic bistecca Fiorentina–grilled porterhouse–this dish uses sirloin strip steaks, which are leaner (and, because they’re boneless, a little easier to grill) than porterhouse. Lemon juice is a traditional accent in the dish, meant to cut the richness of the meat. Use a mandoline to slice the artichokes thinly and evenly. Ingredients 4 […]
Serve this smoky, flavorful salmon with Roasted Asparagus with Dijon-Lemon Sauce. Ingredients 1 (15 x 6 1/2 x 3/8-inch) cedar grilling plank 1/4 cup maple syrup 2 tablespoons Cointreau (orange-flavored liqueur) 1 teaspoon grated orange rind 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 6 (6-ounce) salmon fillets (about 1 inch thick) […]