Grilled King Salmon with English Peas and Mint
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Andy grew up in Seattle, and as far as he’s concerned there is nothing better than king salmon (also known as Chinook salmon) from Puget Sound. It is the biggest, and some say the best-tasting, salmon in the world. On the grill, with a simple garlic butter and lemon, it can rock your world. Two of the most common issues that come up when grilling fish are its proclivity to stick to the grates and tendency to dry out. These are easily addressed with patience and vigilance. For salmon, we want an internal temperature of 140 degrees F —a nice soft pink on the inside. Professional cooks can tell by touch, feeling the spring, or give, to know whether fish is done. This takes practice, and your reward is a great sense of accomplishment when you master it — and a great grilling shortcut, too. This recipe is from the Grill to Perfection cookbook. Click here for a list of places you can buy a copy.  
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5
Beef Tataki
This is a classic Japanese appetizer that will appeal to many fans of sashimi. This simple preparation highlights the flavors of the meat, with a sauce made from cooked beets, soy sauce, and mirin; the nutty flavor of toasted sesame seeds; and a hint of heat from a pinch of Sichuan pepper. See all beef recipes. Click here to see Bringing a French Revolution to the Home Cook's Kitchen.
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5
Oxtail Patties
These oxtail patties are perfect for a picnic or a packed lunch. You can make them ahead of time; they are delicious and easy to transport!this recipe is courtesy of Chef Mark Scott of the Jewel Runaway Bay Beach & Golf Resort near Ocho Rios. To read, The Fast Food of Choice in Jamaica: Beef Patties, click here.
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4.666665
Bison Rib-eye Steak with Porcini Mushrooms
Freshly picked porcini are the true stars of this dish. The bison steaks can be replaced with any New York strip loin, bone-in rib-eye, T-bone, or tenderloin steaks.This recipe is one of my favorite dinners to make on a camping trip: I bring along all the ingredients except for the mushrooms. If I am lucky enough to find them, dinner becomes a feast.Excerpted from Savor by Ilona Oppenheim (Artisan Books). Copyright © 2016. Photographs by Ilona Oppenheim.
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4.5
Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of St Pierre de Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.                                               This particulat recipe is taken from the ‘Daniel At Home’ section of  Chef Boulud’s latest cookbook, Daniel: My French Cuisine, which is comprised of four ‘menus’ of traditional, regional dishes Daniel loves to cook at home.
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4
“This is a simple dish that anyone can make especially for the busy working professional,” says Chef Chris Haywood. “It’s easy, healthy, delicious and full of flavor.” — Chef Chris Haywood of Injoyfoodfitness.com Click here to see 10 Amazing Chicken and Avocado Recipes
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4
Chef Daniel Boulud calls this dish his "fantasy of a bouchon appetizer, a wink to the taste of the rich gateaux de fois blonds." He recommends "the chicken livers marinate overnight in milk to mellow their bitterness, and do not cook them too long, so they stay pink and tender." 
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4
Oven-roasted shredded suckling pig, habanero-sour orange salsa, chicharron salad and guacamole
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4
Flat Iron Steak Sandwich
David Venable of QVC recommends cooking the steak for these sandwiches on either the grill or at the stove. Make a quick dipping sauce of mayonnaise, horseradish, Worcestershire, and Dijon for the sandwich. Click Here to See More Steak Sandwich Recipes
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4
There’s nothing more elegant that a rib-eye, and this straightforward dish uses simple aromatics to season the steak, and pairs it with creamy potatoes and crispy Brussels sprouts.
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3.5
Vitello tonnato is a classic Italian dish of sliced veal with a mayonnaise-based sauce. For this recipe, chef Greg Hardesty of Recess in Indianapolis puts a Hoosier-touch to it by replacing the veal with pork and adding cayenne and pickled okra. 
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3.5
Slow-Cooked Short Ribs
These short ribs are great with some glazed carrots or mashed potatoes. The best part is, you won’t need much in the way of special equipment — just a food processor and a fat separator for skimming the fat off the sauce. You will have plenty of the flavorful beef stock left, which would be perfect for later use as a sauce. Or, freeze it until next time you cook your next short rib dish again.
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2.875