Brioche with Prosciutto, Gruyère and Egg
I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top.
Blue Ribbon Barbecue Chicken Cheeseburgers
Inspired by a best-selling dish at Blue Ribbon restaurants in New York City, owners Eric and Bruce Bromberg recently opened Bromberg Bros. Blue Ribbon Fried Chicken. The menu includes a knockout chicken burger: "We'll pit our chicken burger against your beef burger any day," they say.
Braised Chicken with Oaxacan Chocolate Mole Sauce
Moles are the great sauces of Mexico, richly spiced and complex. With countless regional variations, they can be green, yellow or red, but the mole most familiar to Americans is the Oaxacan one made with a seductive addition of chocolate. Keep any leftover sauce in the refrigerator; it lasts and lasts and enlivens almost anything, from a seared pork chop to a soft-poached egg.
Spicy Sriracha Chicken Wings
These crispy chicken wings get their heat from Sriracha, the Thai hot sauce that chef Michael Symon says is his favorite in the world. "We always have a couple of extra bottles at home, because my stepson blows right through the stuff."
Curry-and-Yogurt-Braised Chicken Thighs
The creaminess in this quick-braised chicen curry comes from tangy Greek-style low-fat yogurt, which Grace Parisi cleverly blends with fresh tomatoes, corn kernels, serrano chile, ginger and curry powder for immense flavor.
Braised Chicken all'Arrabbiata
All'Arrabbiata means "in an angry style" in Italian. Spice the chicken with poblano and chile flakes, then braise it. For extra kick, toss in some hot pickled cherry peppers.
Spice-Braised Chicken Legs with Red Wine and Tomato
Made a version of this lightly spicy dish when G. was a kid. Has adapted the recipe by adding red wine.
Filipino Grilled Chicken
Filipino food is having a moment, thanks to flavors like adobo, a salty-tangy soy-vinegar blend that's excellent with chicken.
Standing Rib Roast of Beef
This roasting method is an adaptation of the classic English approach, and who can argue with the Brits when it comes to roasting a joint of beef? This roast is cooked to medium rare; it comes out of the oven at 120? and reaches 130? to 135? as it rests before carving. If you like your meat cooked to medium, roast it to 130?.
Bacon-Wrapped Monkfish
Choose dry-cured, thinly sliced bacon for this dish - the crisp texture works well with the firm, meaty monkfish
Bacon-Wrapped Chicken Drumsticks
BBC Saturday Kitchen presenter James Martin gives a family favourite the chef treatment - perfect for picnics
Sticky Chicken Drumsticks
Delicious chicken drumsticks with a sticky soy glaze that can be cooked on the grill or the barbie - weather permitting