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Cook Your Way
Find recipes that fit the way you're cooking today.
Start with the ingredient already in your kitchen.
Chicken in the fridge? Seafood in the freezer? A vegetable you need to use before it becomes a science experiment? Start there.
Coffee & Bourbon Pepper–Crusted Steak
New York strip steak crusted with dark-roast coffee and Kentucky Bourbon Pepper, then seared and finished with brown butter, garlic, thyme, and Worcestershire for a bold, savory crust.
Grilled Beef & Summer Squash Skewers
Warm spices, savory Worcestershire and a little brown sugar give these grilled beef skewers plenty of depth, while charred summer squash, red onion and fresh herbs keep everything bright.
Skillet-Finished Flank Steak Tagliata with Gremolata Penne
This Skillet-Finished Flank Steak Tagliata with Gremolata Penne pairs thin-sliced seared beef with buttery penne, crisp garlic, red onion, fresh parsley, shaved parmesan
Adobo-Braised Flank Steak with Charred Scallion Chimichurri and Whipped Cumin Sweet Potatoes
Tender adobo-braised flank steak served with whipped cumin sweet potatoes and charred scallion chimichurri. A bold, chef-driven recipe packed with flavor.
Cumin-Braised Chuck Roast with Aromatic Bulgur and Cilantro-Mint Gremolata
Elevate humble chuck roast with Chef David’s Cumin-Braised Beef. A one-pot masterpiece featuring dry-toasted spices, aromatic bulgur, and a fresh mint gremolata.
Kentucky Bourbon Pepper–Crusted Filet with Cognac Cream
A steakhouse-level filet crusted in Kentucky bourbon pepper, pan-seared to perfection and finished with a silky cognac cream sauce. Ready in 35 minutes.
Braised Short Rib Pappardelle Pasta: Italian-Japanese Fusion
Chef David A. Wilmott’s Braised Short Rib Pappardelle Pasta blends Italian comfort with Japanese umami — miso, soy, and lemon zest take this slow-braised classic to new heights.
