Original Recipes

3 Ways to Cook Tomahawk Steak The tomahawk steak is a high-quality cut of meat that’s impressive in both flavor and appearance. This bone-in ribeye has at least five inches of rib bone still attached, which gives the steak its robust flavor and unique look resembling a tomahawk axe.  There are many ways to cook …

You probably already know that salting meat in advance—also known as dry brining—yields juicier, tenderer, tastier results. But did you know that you should sugar meat in advance, too?  In this recipe, pork chops get the brown sugar treatment, which brings out their natural sweetness and helps them caramelize in the pan, creating a deep, dark, lacquered crust. …

En papillote is a foolproof French method where fish and veggies are wrapped up in a hand-folded parchment packet and then baked in their own juices until succulent and tender. Unwrapping the paper reveals dinner steamed to perfection, surrounded by a fragrant, flavorful broth that begs for a crusty French baguette or bed of whole …

Lamb chops always feel like a celebratory food, especially when cut from the rib rack. Take it a step further by asking your butcher to French the racks of lamb and you’ll be well on your way to this gem of an appetizer. Lamb lollipops are also known as “scottadito” which means “scorches the finger” …

Skirt steak can be a fairly tough cut of meat, but it transforms into tender ribbons when you bathe it in a citrusy marinade, cook it quickly on the grill, and slice it thinly across the grain. Serve it alongside a mess of blistered onions and peppers and you’ve got steak fajitas worthy of a …