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Thumb_11014_First-Timer's Ribs

Thumb_11014_First-Timer's Ribs

These are the ribs that prove you can do it in about 2 hours, start to finish -- and without the dreaded parboiling. Barbecue master Steve Raichlen likes a little chew to the meat, and this "smoke roasting" method, over indirect medium heat instead of the classic low-and-slow approach, is a simple way to get delectable ribs in a reasonable time. Read more about this recipe at the Washington Post.

Thumb_6649_Grilled Filet Mignon

Thumb_6649_Grilled Filet Mignon

As tender as beef filet is, it really isn't as flavorful as more marbled cuts like the sirloin or strip. Grilling your filet is a great way to remedy that. Be sure not to overcook it though, as the ensuing toughness willl undo any gains in flavor you got by grilling. A good meat thermometer is your friend here.

Thumb_13599_Pan-Roasted Flank Steak

Thumb_13599_Pan-Roasted Flank Steak

We love marinated and grilled flank steak, especially in summertime. But if you don't have a grill (or it's cold outside), this is about the best way to simply cook flank steak. Thinly sliced, it's delicious on its own alongside a vegetable or two, drizzled with s vinaigrette, or nestled inside a pita pocket or tortilla with a few condiments.

Thumb_8637_Roasted Pork Shoulder With Rosemary

Thumb_8637_Roasted Pork Shoulder With Rosemary

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."

Thumb_7904_Braised Mustard Greens With Bacon And Shallots

Thumb_7904_Braised Mustard Greens With Bacon And Shallots

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."

Thumb_8524_Sambal Borscht

Thumb_8524_Sambal Borscht

The spicy streak of sambal gives a simple vegetarian borscht a ripple of fire.  Cool it off with a dollop of sour cream at the end.