I think of this as one of my favorite easy week night meals. It takes less than 10 minutes to throw the marinade ingredients together, pour it over the steak the night before and let it do its thing in the fridge. Marinating in a mixture of cornstarch, egg white and rice wine is called velveting.

Never have only three ingredients combined into more exciting results. I am not ordinarily this opinionated, but once your try this bacon, I know you are going to resoundingly agree.

An authentic molé has poblano and other chili peppers. Mine is definitely a shortcut version, with only jarred spices, but it still boasts layers of flavor. Chocolate is a common ingredient in molé to increase the flavor and color.

I can’t quite put my finger on what makes this dish so delicious. As with all cooking, it is the harmonious blend of flavors. In this case, sweet apples and sweet potato, tangy and pungent bbq sauce, onions, carrots, zucchini, cranberries and the delicious drippings that result from all of them cooking together. Because the barbecue sauce plays a starring role, make sure to choose one you like. I prefer Kinder’s because it has a lingering hit of heat.

It’s little wonder that sheet pan dinners are all the rage. Even for those of us who like to cook, making dinner every night gets tiresome. Simply sticking a pan in the oven, taking it out with a brown and crusty dinner and then having only one pan and one or two bowls to wash is a week-night wonder.

This meatloaf is chock full of veggies and packed with flavor. The glaze is made with items you most likely have on hand, ketchup, Worcestershire sauce, brown sugar, soy sauce and Dijon. This mixture plays double duty as a seasoning for the meat and a topping for the loaf.

This is not just another burger. This one is layers of fabulous textures and flavors—soft brioche buns, Parmesan crisps, creamy mayo, charred burgers, red wine-glazed onions, tender lettuce, another Parmesan crisp and soft bun.

The recipe is from Charles Phan of Slanted Door fame in San Francisco. It had garnered one of Food & Wine’s top best recipes and after one bite your taste buds will tell you why this is Vietnamese cooking at it’s best. The dish is intensely sweet, hot and totally tantalizing.

Looking to add some excitement to that plain everyday burger without too much extra effort or cost? You’ll love how you can ramp up the flavor with the addition of ginger, garlic, soy sauce and topping it off with a very quick and tasty kimchi.

I never knew what comfort foods truly meant until we became house bound by the coronavirus pandemic. Not wanting to venture out to the market (I am very high in the high risk group), I began scouring my fridge, freezer and pantry to see what I could make that might lift Karl’s and my spirits.

Chicken Cacciatore also called Italian hunter’s stew is a terrific dish to make ahead, bring to a party or serve for a casual dinner. I like to entertain with it by serving it right from the pot on my stove.

Let me begin with a disclaimer. This recipe comes from the New York Times and is so popular that someone has awarded it the Pullet-zer prize.

Lemongrass, ginger, star anise, soy sauce, fish sauce and many more aromatics promise a stew that is layered with flavors—-salty, spicy, pungent, sweet and loaded with umami. I have lots of tricks up my whisk for guaranteeing success. Read on.

Vietnamese Shaking Beef recipe, like all quick stir fries, is easy once you have assembled the ingredients. And this recipe takes few, compared to most stir fries.

If you think of turkey breasts as dry meat that needs gobs of gravy, you probably wouldn't think of roasting a whole breast.  But after trying a slew of different brines, I've finally found a mixture that actually makes the meat moist; plus, it gives it fabulous flavor.  A rolled breast with no bones is also a no brainer to carve and very low in fat. Hopefully I've convinced you to try it.

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.