Citrus-Braised Short Ribs

When I was a chef at Daniel Boulud’s restaurant Daniel, I cooked four hundred pounds of short ribs a week. For a long time after I left, I coul...

Pepper Crusted Beef Tenderloin

This is anything but your usual steak recipe. The complex Pierre Poivre N.7 spice blend used to crust the beef and flavor the mushroom sauce is pro...

Patty Melt

One of my favorite sandwiches, and a very easy prep at that (it all cooks in one pan). Make sure you use a good bread, my favorite is a sourdough w...

Mini Skillet Meatloaves

I grew up eating my parents' ideas of what American food was. This included a meatloaf that was loosely based on the Joy of Cooking recipe, but cou...

Sofrico Meatballs

Meatballs are a perfect vehicle for any seasoning, in this case our spin on sofrito using the Sofrico spice blend with onions, garlic, and bell pep...

Ragu Pronto

Pasta is a mainstay in our household, and I've always loved a rich meat sauce, slowly cooked down and rendered creamy by reduced milk. What I don't...

Steak & Eggs

This simple prep relies on our Pierre Poivre N7 and Cancale N11 for seasoning. The eggs cook quickly while the steak briefly rests, so everything c...

Braised Oxtail

How many times did you see oxtail at your local butcher or store and just sadly ignored it? It is one of my favorite cuts of beef not to mention c...

Easier Enchiladas

My son loves these (though he calls them tacos). This recipe simplifies the enchilada process and can be ready in about a half hour start to finish...

Broiled Ribeye

Sometimes all you want is a great steak. Ribeye is one of my favorite cuts. For some reason it always seems complicated and a big fuss but it shoul...

Beef Kebab

This is a simple recipe for beef kebab that can be grilled or baked as a meatball. You can play with different spices using the same method and ma...

Burger Au Poivre

This is a (slightly) lighter take on some of the steak au poivre style burgers you might see out there. Can be cooked on a flat-top (my favorite), ...