De Witt says, "I like to use strip loin steaks for this recipe because they are flavorful, tender, and lean," but she adds, ...

If you are looking for the ultimate comforting and decadent pasta dish, this creamy garlicky steak fettuccine from the kitchen of Tasting Table Recipe developer Jennine Rye is sure to hit the spot.

Here is an indulgent recipe that lets the sea urchin shine ... or the heat from the seared beef will make the shiso leaf wilt and the nori sheet soften, instead of being delicately crisp.

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Heat a non-stick frying pan over a high heat. Add a little oil and, once hot, sear the beef with the garlic for a minute each side. Set aside to rest. Add a little more oil to the same pan.

Liberally season lamb chops with salt. Add 1-2 tablespoons oil to pan. Use tongs to grab each chop and sear arched, fatty edge, rocking the chop on the pan’s surface for even cooking ...

Season to taste with salt and freshly ground black pepper before serving. Recipe courtesy of Robin Takes 5 by Robin Miller/Andrews McMeel Publishing, 2011.

Brush the salt mixture off the salmon and pat dry. Heat a frying pan or griddle over a high heat. Drizzle the olive oil over the salmon fillets and fry for 30 seconds on each side. Remove the ...

Preheat oven to 400 degrees. Gently heat 3 tablespoons of oil in a large cast-iron pan. Add the Brussels sprouts, cut-side down, in one layer, and brown in batches. Place in the oven, and roast ...

Stir in labneh and season with salt. Make the spiced honey-butter: In a small pan over medium heat, toast coriander seeds and black peppercorns, shaking often, until fragrant, 1-2 minutes.