This is a variation on the Grasshopper Restaurant's most popular dish, the No Name, a Crispy Sweet and Sour Seitan.
Read more about this recipe at VeganYumYum.
Marbled, robust skirt steak is smothered with fragrant, sautéed onions. It's a glorious combination.
Read more about this recipe at the Washington Post.
You can baste just about any grilling, broiling or roasting meat with this plum barbecue sauce as it cooks -- it'll lend a beautiful sweetness and depth of flavor. You'll need to stir the sauce more often toward the end of cooking to be sure it doesn't stick to the bottom of the pan as it simmers.
With no measuring spoons in her Baghdad kitchen, war correspondent Jackie Spinner had to approximate the amount of the ingredients. Leftover patties can be frozen.
Read more about this recipe at the Washington Post.
A first cut of brisket is also known as the flat cut. Its underside usually has a layer of fat that is useful for this cooking process. It's best to make the brisket a day or two in advance, to let its flavor develop.
Read more about this recipe at the Washington Post.
This is a unique way to cook tuna steaks, and you'll have extra barbecue sauce to use for dipping or another meal.
This recipe is part of Andrew Schloss's Sunday Dinners
Sweet barbecue sauces, such as this one, will scorch easily; a spray bottle of water will help douse flare-ups. Chicken is notorious for burning on the surface before it is cooked through. A barbecue cover can help contain the heat and cook the chicken more evenly.
This recipe is part of Andrew Schloss's Sunday Dinners.
This is a great dish to make with leftover cooked fish such as baked fish Provencale. If you don't have any, just follow the instructions.
This recipe is part of Andrew Schloss's Sunday Dinners.
You can use leftover sauce from Thai curried shrimp and vegetables from Asian-style brown rice with vegetables for this variation on classic pad thai, or follow the recipe as written. This recipe is part of Andrew Schloss's Sunday Dinners.
The hot dressing slightly wilts the greens and makes a wonderful light side for soups and sandwiches. If you have leftovers of this warm endive salad, you can use it in these sautéed chicken breasts with radicchio and yogurt sauce.
This recipe is part of Andrew Schloss's Sunday Dinners.
A straightforward stir-fry, this dish is flavored with red curry paste, fish sauce and coconut milk instead of ginger and soy.
This recipe is part of Andrew Schloss's Sunday Dinners.
Sauteed Chicken Breasts With Radicchio And Yogurt Sauce
Sauteed Chicken Breasts With Radicchio And Yogurt Sauce
This is simply chicken with a kefir-dressed warm endive salad poured over it.
This recipe is part of Andrew Schloss's Sunday Dinners.
