Tuscan-Style Steak with Crispy Potatoes

The pairing of simply seasoned steak and potatoes never goes out of style. Here, thick bone-in steaks benefit from a brief stint over high heat on the grill, then being moved to a cooler area of the grill to finish cooking.

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Mushroom Tart

This recipe comes together quickly when you have pie dough frozen and ready to use. Simply let the dough thaw overnight in the refrigerator before rolling out and fitting into the tart pan.

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Grilled Chicken with Ancho Barbecue Sauce

An ancho chili is a mild, dark reddish brown or brick red, squat-looking dried poblano chili; it can pack a bit of heat along with its natural sweetness. For a delicious accompaniment to this grilled chicken, try our Corn Pudding.

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Italian-Style Braised Pork Shoulder and Sausages

This dish, which is easy to prepare using our Italian braising gravy, is great prepared a day in advance. Braise the meat and let it cool to room temperature, then cover and refrigerate. The next day, remove and discard the layer of fat on top and reheat the meat and sauce over medium-low heat until warmed through.

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Braised Chicken with Olives and Orange

Orange zest and juice add a subtle bright flavor to this simple braised chicken dish. Serve with softly cooked polenta, your favorite variety of steamed rice or just a good loaf of bread to soak up the flavorful braising liquid.

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Asian Salmon Cakes

Storage tip: To freeze, place the uncooked salmon cakes on a baking sheet in the freezer just until firm, about 2 hours. Wrap each cake in plastic wrap and place in a plastic freezer bag. Freeze for up to 1 month. Defrost in the refrigerator overnight before cooking.

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Seared Tuna with Mâche, Avocado and Grapefruit Salad

Tossed with buttery avocado and juicy ruby grapefruit, mâche—also known as lamb’s lettuce—makes a sweet bed for lean and meaty seared tuna. Long foraged and cultivated in France, mâche is growing in popularity in the United States, thanks to the efforts of California producers and chefs. It may look dainty, but it surpasses spinach in iron content.

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Rib-Eye Steak with Pan Jus

This is a nice way to prepare a rib-eye for two: ask the butcher for a steak cut thicker than usual, sear it, roast it and then thinly slice it on the bias. The pan juices are used to create a rich, simple sauce to accompany the meat.

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Risotto with Fresh Corn and Basil Oil

Corn lovers eagerly anticipate its arrival at markets during the summer. Purists insist on cooking corn on the cob only until warmed through, either boiled or steamed, to preserve its sweetness and crunch. Cut from the cob, the fresh kernels are added raw to this creamy risotto, which cooks the corn in its gentle heat. A drizzle of basil oil provides a ...

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Tequila-Marinated Skirt Steak

California chili powder is made from dried California chili peppers, also known as Anaheim chilies. Here, the spice adds mild heat and peppery flavor to a compound butter that’s served atop grilled skirt steak.

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Short Ribs Braised in Balsamic

Many cooks—and eaters—think of braised short ribs, country bread and a big red wine as the perfect winter menu. But these fork-tender short ribs make a great summer dish, too. You can braise them in a slow cooker and serve them as the centerpiece of an alfresco supper on the patio.

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