Any stone fruit from the farmers market — including peaches, plums, nectarines and apricots — will shine in this dish. Brushed with olive oil and grilled, the fruit is then layered over creamy yogurt, ...

Pot roasts are a Sunday tradition, but may seem like an old-fashioned one. Here are some creative updates to a classic that ...

There’s nothing quite like the irresistible aroma and vibrant flavors of a good stir-fry, and Sizzling Chinese Pepper Steak with Onions is a true classic. This dish brings together tender, marinated ...

Reach for a bottle of French dressing as the base for your next sweet and tangy BBQ sauce recipe to give it a big boost of ...

Drizzle with olive oil. Pour over 3 tablespoons of extra-virgin olive oil and mix to combine. Let the grilled steak rest on ...

Summer may be coming to an end but grilling season doesn’t have to. Celebrity chef and author Jet Tila shares his recipe for a classic flank steak with easy homemade chimichurri sauce — plus ...

When ready to cook, remove steak from the fridge and let it come to room temperature. If using wooden skewers, soak them in ...

Grill steak, turning once, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 4–8 minutes, depending on the thickness of the meat.

Add steak, and sauté 3 minutes per side if thin (about 1/2-inch thick) or 4 minutes per side if thicker. A meat thermometer should read 120-130 degrees Fahrenheit for rare, 135-145 for medium ...