This loin of pork gets two doses of flavor — the first during the overnight brine, and the second the rub it’s seared and roasted in. Only a few simple steps result in an incredibly delicious and flavorful pork loin that’s great for large crowds and will easily become the star of your holiday meal.
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5

Peppercorn Brined Pork Chops
Who doesn’t love a big, juicy, grilled pork chop? This recipe is so simple and takes only minutes in the kitchen. We like to brine our pork chops for 24 hours, so we make the brine a day ahead of time. We are enamored of European pork, which tends to have a higher fat content than its American counterpart, but the brine adds moisture that your pork might otherwise lack. If you can get locally raised, free-range pork from a farm stand or butcher, you will be rewarded with some of the most succulent pig you have ever sunk your teeth into. Click here to see Take a Trip to Fire Island with a Cookout.
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4.8

Enjoy this pigskin burger while you're watching one being tossed around the field. Made in tribute to the San Francisco 49ers, this savory pancetta-wrapped burger is topped with pickled jalapeño mayo and Monterery Jack cheese to give you a flavorful, juicy bite every time. 
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4

Brussels Sprout and Date Salad
Here's a quick and easy side dish for two that can easily be made to accommodate a crowd. Honey, balsamic vinegar, and dates play off the bitterness in the radicchio, and perfectly cooked Brussels sprouts lend a crisp tender crunch to the dish. See all Brussels sprout recipes. Click here to see Christmas Dinner: It's Not Thanksgiving Anymore.
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4

Try to recreate this signature dish at home!
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4

Ariane Daguin introduced the foie gras burger at her former New York City restaurant, D’Artagnan the Rotisserie, and it is the real deal: silky sautéed foie gras, sweet apples, and tart balsamic vinegar make it a decadent and indulgent dish that's worth it every time.
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4

Bacon-Wrapped Filet Mignon
Filet mignon is such a tender cut of beef, you don't need to do much to make it taste amazing. This recipe just adds a bit of bacon to the mix, but it's an optional addition to a great meal. Click here to see Beef Recipes For Any Night of the Week
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3.666665

Korean Braised Tofu
Growing up as a child in Korea, this dish was one of the regulars in my home-packed school lunches (dosirak/bento) which usually consisted of rice and a few side dishes. I like it braised, but you can omit braising and simply pour the sauce over the pan-fried tofu.
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3.298245

As long as you know how to cook scallops, this recipe is fairly straightforward. Don't let the tempura-fried Brussels sprouts scare you, they're pretty easy to make at home as well.
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3.266665

Blackened Redfish
This blackened redfish recipe is simple to prepare, delicious, and takes just minutes to prepare. Save any leftover seasoning for the next time you want to bring a little Louisiana flavor to grilled fish or chicken. If you can't find redfish, try substituting another fairly dense, mild-flavored fish such as black drum or corvina. Click here to see Mardi Gras: The Feast Before the Fast.
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3

Greek-Inspired Wrap
Greek cuisine is all about simplicity, and with less than 10 ingredients, this is about as simple as it gets. A mouthwatering combination of perfectly seared lamb with a golden brown, savory crust, seasoned with some dried oregano, and salty, tangy feta makes for a delicious wrap. It really pays to use some good feta; I used Bulgarian feta in brine. See all recipes with feta. Click here to see 9 Quick and Easy Wrap Recipes.
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2.444445

Roasted Pork Tenderloin
This is one of those meals where you’ll get a little giddy the next morning when you remember that you have leftovers to eat for lunch. It’s that yummy. I love root vegetables but don’t often feel like bothering with the peeling, chopping, and roasting that’s required. After I knocked over an entire pile of celery root at Whole Foods the other day, I felt obligated to take some of the battered veggies home for transformation. I added parsnips and beets, and the root vegetables became the star of a delicious warm salad, which I served with a roasted pork tenderloin. It was a simple but elegant meal, easy enough to prepare on a work day but lovely enough for a special occasion (and Mother’s Day is coming!) The veggies were tossed with olive oil and fresh herbs before roasting and became both crispy and tender and nutty and sweet. You could serve them just like this, but I put them over a bed of spinach dressed with a citrus and honey vinaigrette.  Click here for the Roasted Root Vegetable Salad recipe.
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2.333335