Rosemary-crusted porterhouse steaks with red wine sauce Total time: About 1 hour Servings: 4 Note: Adapted from "Weber's Charcoal Grilling" by Jamie Purviance.

Add shrimp, garlic, red pepper flakes, salt, and black pepper; cook, stirring occasionally, until shrimp are pink and cooked through, about 5 minutes. Remove shrimp from pan with a slotted spoon.

Ingredients: 212 to 16-ounce rib-eye steaks, 1 to 1 1/4-inches thick. 2 garlic cloves, minced. 1 tablespoon fresh rosemary, finely chopped. 1/2 teaspoon each salt and black pepper ...

1 tablespoon butter. 1 package fresh mushrooms, sliced. salt and pepper, to taste. Splash some olive oil in a pan, then place on medium high heat. Sear each side of the steak for three to five ...

NAYA is turning up the flavor with its updated red sauce, offering guests an exciting new way to elevate their meals. The new ...

Add the nutmeg, salt, and black pepper and cook, stirring, for 5 minutes. Remove from the heat and stir in the basil or thyme. Toss immediately with hot pasta or refrigerate for up to 3 days.

Add lemon juice, paprika, cinnamon, cumin seeds, crushed red pepper, ⅓ cup of the oil, grated garlic and 1 teaspoon of the salt. Stir until coated. Let stand for 30 minutes.

3 Red pepper sauce Place the peppers on a baking sheet and bake until dark blisters form on the skin. Allow to cool slightly in a plastic bag, then peel the skin off. 4 Place the peppers, along with ...

In a medium saucepan, whisk together the stock, wine, ketchup, thyme and pepper. Bring to a boil over high heat, then lower the heat to medium and simmer until the mixture is reduced to 1 cup ...