Marinating an inexpensive tough cut of beef–easy. Cooking to the right temperature and carving without mutilating are the real secrets to tender, juicy steaks. The right marinade helps, too.
I have a few tricks up my sleeve to make the most stellar stew imaginable. The first one you will thank me for.
Portobello mushrooms and onions add moisture and flavor to lean bison burgers.
Practical but elegant still, these hens are butterflied (spatchcocked) and thickly coated with a sweet & tart glaze. They are crispy, sticky and finger-lickin' good.
This couldn't be easier. There is absolutely no pre-cooking required--not of the sauce or the noodles. It's terrific for casual entertaining, teens parties, pot lucks and barbecues. It also freezes well. And, of course, it tastes great. What more can you want?
A recipe from my very first cooking class that became a favorite in my first cookbook, Cookery for Entertaining. I've updated it from a cheddar crust to adding a crust of pepper, garlic and cheddar. The steak is still baked in a bag, but not a paper one.