Butter Basted Rib Eye Steak

Spaghetti Bread

A fun twist on spaghetti and meatballs that's sure to be kid-friendly!

Roquefort Pear Salad

I love to make this pear salad in the fall or for the holidays! It's tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. A drizzle of the mustard vinaigrette pulls it all together for a fantastic festive side.

Grilled Rack of Lamb with Mustard Crust

This is a tender, delicious, and addictive recipe for a grilled rack of lamb with mustard crust. The crust adds savory flavor that is unbeatable. It pairs well with my recipe for roasted potatoes with feta and basil and a glass of red wine.

Grilling Thick Steaks - The Reverse Sear

Grilling thick steaks (2 inches or more) over high heat can be challenging. The outside layers tend to be heavily charred and dry by the time the center reaches the desired temperature (unless you are a black and blue fan). The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. The steak is then grilled at a high temperature to get the appropriate crust.

Pork Sinigang

Sinigang is a Filipino soup cooked with pork. Serve with rice and for additional sauce, use soy or fish sauce. If you want to, you can add what Filipinos call gabi gabi, which is a small taro root. When peeled they look like potatoes. You can add five to six of them when you add the water and make sure they are cooked through. Take them out when they are cooked because they can get too soft.