Date Night

Chef Nick Rabar from Avenue N and Honeybird shows how to make a sirloin steak with Mediterranean salsa verde.

It’s steak season, and this recipe from Harmons’ chef Jake Driffil is a crowd pleaser whether you make it on the stove or the grill.

Chef Val Sbardella from Wingate Residences shows how to make an elevated version of classic brunch dish eggs Benedict.

If you love shrimp, spice and cacio e pepe, you’ll definitely enjoy David Moss’s recipe for spicy shrimp fettuccini.

Jacob Schmidt from the Utah Beef Council shows how to make beef tagliata, an Italian dish of beautifully charred steak over a bed of peppery arugula and finished with shaved Parmesan.

This make-ahead friendly, naturally gluten-free recipe makes for a wonderfully decadent and chocolately dessert. Make it for Valentine’s Day or any day you want a rich and satisfying treat.

Strawberries Romanoff is a light, elegant dessert that combines sweet, creamy, and citrusy flavors. Here’s how to make it.

Chef Josh Finger from fine-dining French restaurant Claudine shares his recipe for a tomato ricotta tart.

Brat summer is out; tomato girl summer is in.

Cedric’s co-owners met in Italy and reconnected to open a restaurant in Newbury Park, California.