Main Course (16)
Side Dish (2)
This robust Asian-inspired sauce adds a balanced sweet and pungent heat as a marinade or baste for all sorts of meats and vegetables.
Sweet papaya and tart Ruby Red grapefruit juice tame the heat of the Scotch bonnet pepper in this steak marinade.
Executive chef Pui Wing Hui's sweet red chile and miso sauce bathes these fried chicken wings served at the Mansion at MGM Grand in Las Vegas.
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
We based this recipe on one given to us by Los Angeles home cook Ruth Honnegar. Ask your fishmonger for baby octopus; it's often sold cleaned and frozen in 1- to 2-pound packages.
This delicious marinade brings out lamb's natural sweetness.
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving.
In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
The traditional Armenian way to cook grilled lamb is on the bone. But by cutting the meat from the bone and into pieces, it marinates more thoroughly and cooks more quickly.
The secret to these succulent ribs is to roast them first, then marinate them overnight.
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
This delectable dish is a Ranch House restaurant classic.
The Asian-inspired marinade used to flavor this steak is both tangy and sweet, adding some welcome spice to the grill.
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
Sweet, aromatic white peaches infused with a light sauternes make a delicious, delicate dessert.