This recipe is a variation on Alton Brown's "Burger of the Gods." Grinding your beef at home is one of the best ways to make a simple burger better. The heavier the pan you use to cook the burgers, the better sear you'll get.
Grilled Steak With Pepper And Corn Relish Over Grilled Crostini
Grilled Steak With Pepper And Corn Relish Over Grilled Crostini
It's important to finely grate the onion (with a box grater) for the marinade, so that the onion's flavor can better penetrate the meat.
Read more about this recipe at the Washington Post.
Capellini With Cockle Clams And Lemon-Butter Sauce
Capellini With Cockle Clams And Lemon-Butter Sauce
This pasta dish is bursting with the briny taste of cockle clams and the freshness of Roma tomatoes and sweet basil leaves -- all happily married in a light and inviting lemon-butter sauce.
Read more about this recipe at Rasa Malaysia.
Salmon Papillote With Vegetables And Herbs
Salmon Papillote With Vegetables And Herbs
What looks like too many vegetables will cook down to just the right amount to serve with foil-wrapped baked salmon. Be sure to use fresh herbs.
Read more about this recipe at the Washington Post.
Salmon And Caviar Croque Monsieur With Watercress Salad
Salmon And Caviar Croque Monsieur With Watercress Salad
Firm, thin slices of pullman bread work best for the sandwiches of this elegant first course. You can use American paddlefish caviar or even salmon roe instead of caviar for the center of each croque monsieur.
Read more about this recipe at the Washington Post.
Paella With Cornish Hens, Italian Sausage, Scallops And Shrimp
Paella With Cornish Hens, Italian Sausage, Scallops And Shrimp
Paella requires a bit of work, but digging into a fragrant bowl of perfectly spiced rice, chicken and seafood makes it worth the effort.
This recipe is part of Andrew Schloss's Sunday Dinners.
Seared Scallops With Mache, Pumpkin Seeds And Apple Cider Vinaigrette
Seared Scallops With Mache, Pumpkin Seeds And Apple Cider Vinaigrette
The scallops' large size makes them perfect for a quick and elegant dinner; decrease the portion size to 2 scallops per person to make this a first course.
With habanero peppers, molasses, nutmeg and ginger, this jerk recipe is a great way to jazz up grilled poultry.The mild taste of chicken breasts may not need to marinate as long as chicken thighs, but the dark meat may hold up better to the boldness of the spices.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Grilled portobello mushroom caps can be as meaty as burgers. Top them with vegetables, cheese, condiments, and anything else you like, and serve with or without the bun. Make extra for a nice salad with arugula the next day.
Endives are great on the grill, and are a particularly elegant looking accompaniment to any number of main courses, grilled and otherwise. A nice coat of herb-filled oil gives them extra flavor.
