Summer’s bounty turns a classic meat sauce into a meal worth celebrating. Serve it over farfalle pasta.

We love this rub so much, we can’t see any reason to make a single batch. This recipe makes enough rub for 2-4 more meals: use it on salmon, swordfish, chicken or burgers.

We like to think of this as the Big Daddy of burgers: it’s got everything to love on a burger all in one bite.

This corned beef hits just the right balance between respecting tradition and offering an interesting, updated and delicious twist with a horseradish-panko crust.

All the other Leprechauns will turn green with envy when they taste this twice-as-Irish Shepherd’s Pie. An oozing layer of melted cheese just beneath the topping makes it doubly as delicious!

Nothing enhances a really good steak like a pat of flavored butter. We love porterhouse steaks, because it’s like getting two steaks in one: each person is served half the strip and half the filet—and the dog gets the bone!

A twist on the Philly cheesesteak—thinly sliced beef, melted cheese, and sautéed peppers and onions-- this sandwich is a great fast and easy weeknight dinner and ideal Superbowl fare.

Brisket is the go-to main course for many Jewish holiday celebrations like Passover and Chanukah. This recipe adds a Spanish/Sephardic influence by using Spanish paprika, sherry and olives to flavor the meat and is sure to please at your next holiday celebration.

Inspired by the acclaimed burger served at New York City’s Five Napkin Burger, this is the Daddy of all burgers: rich and meaty with toppings that enhance, not distract from, the burger itself. You may never eat a burger without meltingly tender caramelized onion, sharp, nutty Asiago and this herbaceous creamy sauce again.