A large cut like a tomahawk chop might seem intimidating to some home cooks, but don't let the size scare you—it's actually quite approachable. The secret to achieving a tender tomahawk is to start by roasting the meat in a low oven, and then finishing with a quick sear in a pan over high heat. Remember to let it rest before serving to lock in the juices and flavor.
Herbaceous homemade chimichurri brightens this simply grilled, grass-fed steak with flavors of garlic, cilantro, vinegar and chili.
This hearty braised dish bursts with flavor, marrying slow-cooked short ribs with roasted garlic and Cipollini onions to warm you right up.
Scrumptious pot roast? Yes, please! This recipe makes a tender, moist and flavorful meal that has all the qualities of a classically slow-cooked meal. It's practically foolproof!
Enjoy the timeless combination of New York steak and lobster tail, perfect for an evening of luxury.
Carnivores and herbivores alike will adore this vegetarian chili that's packed with both flavor and colorful veggies.
We're fans of pretty much any sausage when it's accompanied by creamy mashed potatoes and a savory caramelized onion sauce. For this recipe we recommend Fresh to Market Beer n' Bratwurst sausages, available in our Meat Department.
This scallop risotto dish doesn't take long to make, and it all comes together at the end with a quick brown butter pan sauce that gets spooned over everything. Delicious!
Also great in stir-frys or curries, Mekhala Lemongrass Tumeric Paste makes a lovely marinade for chicken skewers and works well with the flavors of eggplant and red bell pepper that complete this dish.
Traditionally served in British pubs, Shepherd's Pie is hearty fare that soothes the soul and fills the belly. Lighten up this classic (and add a little Irish twist) by using ground turkey, rustic mashed cauliflower topping and a wee bit o' Irish beer.
Escape to paradise with the bold, flavorful blend of citrus and heat in this sweet and spicy marinade. To make it a meal, this chicken pairs perfectly with fried plantains.
Enjoy our signature Burgundy Pepper Tri-Tip with a simply delicious spin.
This elegant, beautiful and delicious dish is easy to execute and even easier to devour. Enjoy!
This delicious meal is super easy to make and enjoy, especially if you're looking for a way to use up leftover chicken.
Infused with black truffles and red chili peppers that deliver a mild kick, Truff Black Truffle Arrabbiata sauce packs the perfect amount of heat to pair with delicate shrimp and linguine.
Truff sauces come in "hot" and "hotter" varieties—we went with the hotter version here to deliver a "less sweet, more heat" kick to these chicken thighs.
Enjoy all the beautiful flavors of summer in this simply delicious pizza featuring ripe heirloom tomatoes, bubbly melted burrata and fresh basil.
This crowd-pleasing flatbread works perfectly as an appetizer, or try it for lunch alongside a simple salad.
This simple recipe allows the natural flavor of the beef to stand out. The rosemary and smokiness of the grill are wonderful accents, while the lemon zest cuts through the rich beef.
Both sweet and savory, the Teriyaki Pineapple Chicken Breasts from our meat department come pre-marinated and ready to pop on the grill. Serve them up with some caramelized broccoli and steamed rice for an easy meal.
A spatchcocked chicken is flattened for uniform cooking and will roast much faster than a traditionally prepared one. Our Meat Department's version is seasoned with garlic and herbs and only takes 35–45 minutes in the oven before it's ready to enjoy.
Pre-marinated pork tenderloin from our Meat Department pairs beautifully with a simple salad and lemon pepper linguine.
This stir-fry features hearty veggies and chow mein noodles, but the starring role goes to the Korean Seasoned Boneless Chicken Thighs from our Meat Department.
Our Meat Department's pre-seasoned Black Pepper Hanger Steak grills up in minutes. While you've got the grill hot, throw on some asparagus for a perfectly pleasant summertime feast.
These riblets start and finish directly on the grill, but the trick to tender, fall-off-the-bone meat is an hour of baking in a covered dish on low heat. As an added bonus, you can use the cooking liquid to create a delicious glaze.