Who doesn’t love a nice bowl of homemade fettuccine Alfredo? In my recipe, I’ve added an element of fire that makes this classic even better.
Grilled Argentinian Shrimp with Fettuccine Alfredo Read More »
Matt teaches you how to properly spatchcock a chicken — a technique that allows you to grill your chicken more evenly and quickly.
Spatchcock Rosemary Grilled Chicken (With Video) Read More »
This enchilada sauce is super easy to make, which is one of the reasons I love this recipe.
How to Make Homemade Enchilada Sauce Read More »
Despite its earthy flavor and savory profile, oregano is actually a type of mint. Much like wine, or woods used for smoking, depending on the region it’s grown in, it has a slightly different taste.
What’s the Difference Between Oregano and Mexican Oregano? Read More »
Today, we’re taking Salisbury steak, a classically pan-fried steak, and introducing it to some charcoal flavor on the grill.
Grilled Cheese Stuffed Salisbury Steak Read More »
Skirt steak may just be, dare I say, my new favorite cut of meat. Skirt steak has a perfect fat content, and now that I’ve perfected the cooking method it’s not fork tender, it’s spoon tender.
How To Cook Skirt Steaks—Perfectly Read More »
Let’s start with one simple question: What is a chateaubriand roast? Is it a cut of beef, or is it the way the meat is prepared?
The Best Way to Cook Chateaubriand Read More »
There are plenty of people who would say salmon is too “fishy” for them; to be fair, salmon is a bit fishy but it’s also a blank canvas that can take on just about any flavor profile you like. Traditionalists usually go with just a little salt and pepper and maybe some lemon juice for
Sweet ‘N’ Sour Orange Salmon Recipe Read More »
Today, we’re going to talk about a baby bok choy recipe that is so good, it could be a meal. Don’t worry—the garlic and ginger flavors also pair beautifully with meat, so if you’re grilling chicken, make this as the side.
Spicy Grilled Baby Bok Choy Read More »
