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cooking.nytimes.com
The muscular sear and smoky, crisp burnish of grilled food has immense appeal But achieving it requires time and attention to hot coals The grill master may scoff, but I have increasingly come to rely on my oven, sealing the deal with a slow bake after a quick sizzle atop the grill or stove
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Get Braised Brisket Pot Stickers with Citrus Dipping Sauce Recipe from Food Network
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Get Skillet Seared Skirt Steak, Red Onions and Shishito Peppers with Arugula Salad in Honeybell Orange Vinaigrette Recipe from Food Network
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Get Feta Florentine Burgers with Frizzled Prosciutto on Parmesan-Toasted Ciabatta Rolls Recipe from Food Network
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Get Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress Recipe from Food Network
cooking.nytimes.com
I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry The greens should be crisp-tender.