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Topping grilled porterhouse steaks with butter blended with garlic and grilled papaya makes for a dinner that looks gourmet, yet is easy to prepare.
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This side dish is great with tacos, Sloppy Joes, or whatever else you can think of. Double, or even triple, it to serve a crowd.
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Creamy, tangy, and flecked with bright bits of fresh, green chive, these potatoes are simple to make, but sure to impress your holiday guests.
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Layers of beets, hard-boiled eggs, and peas are dressed with a creamy blue cheese dressing and topped with rice noodles in this layered salad.
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These cookies are wrapped in the spirit of the season.
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Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients (see Variations).
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The ever-popular linguine with clams has never been easier than with Chef John's version of the classic Italian recipe, this time made with spaghetti.
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The intoxicating aroma and taste of fresh basil defines this yeast bread that 's punctuated with flavorful sun-dried tomatoes.
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Creamy avocado and bright lemon juice are great partners in this colorful cabbage slaw with hemp seeds and is perfect for Mardi Gras parties.
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Fruity, fiery habanero peppers give a definite kick to a savory vodka bloody mary.
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A homemade fajita seasoning nicely compliments the venison in these fajitas.