Sear
Poulet a l'Estragon with Rice Pilaf and Yellow Wax Bean Fricassée
Lyon, France, is filled with bouchons - old-fashioned bistros - where everything is seasonal and driven by the classics. I learned this classic at my very first job, at the legendary restaurant Nandron.
By Daniel Boulud
Shrimp and Veggie Tacos With Chipotle
By Marcela Valladolid
Pan-Seared Squid with Lemony Aioli and Greens
Squid is tender when it's either cooked quickly over high heat, or gently for a long time. This is the quick version.
By Chris Fischer
Seared Scallops with Avocado and Daikon
Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.
By Ignacio Mattos
Butter-Basted Halibut Steaks with Capers
Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.
By Alison Roman
Spicy Tamarind Skirt Steak
You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.
By Dawn Perry
Perfect Grass-Fed Beef Burgers
Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.
By Dawn Perry
Pan-Seared Pork Blade Chop
Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.
By Dawn Perry
Chilean Sea Bass with Peanuts and Herbs
If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won't get quite as crisp, but you won't have to worry about it sticking.
Striped Bass with Lime Broth
Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.
By Adam Evans
Pheasant with Risotto, Grilled Asparagus, and Roasted Cauliflower
This is a winning-contestant recipe from Season Four of FOX's MasterChef.
After you remove the breasts for cooking, you can use what remains of the pheasant to make stock to cook the risotto in. Or, feel free to use chicken stock or low-sodium chicken broth.
Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce
This is a winning-contestant recipe from Season Four of FOX's MasterChef.
Pan-Seared Halibut with White Asparagus Risotto and Pea Purée
This is a winning-contestant recipe from Season Four of FOX's MasterChef.
Black Bean Quesadillas
For a healthy and tasty take on the cheesy Mexican snack, fill your quesadillas with nutritious GOYA® Low Sodium Black Beans! Simply mix the beans with GOYA® Pico de Gallo, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook.
Scallops With Herbed Brown Butter
A simple, quick-cooking dish of scallops basted in nutty brown butter and brightened with a squeeze of fresh lemon.
By Dawn Perry
Seared Maitake Mushrooms
Chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.
By Richard Landau
Sizzling Steak Fajitas
Tex-Mex Perfection for Everyone. Our Fajitas recipe relies on GOYA® Mojo Criollo as a flavorful marinade that delivers juicy, tender meat, and GOYA® Flour Tortillas for a pocket everyone can pick up.
Chicken Tikka Masala
With Sahni's recipe you're only 45 minutes away from an outstanding chicken tikka masala. And by preparing it at home, you get the added bonus of a kitchen suffused with intoxicating aromas. If you prefer a spicier version of chicken tikka masala, Sahni recommends swapping out some or all of the paprika for cayenne.
By Julie Sahni
Charred Pear Sorbet with Goat Cheese "Snow"
Don't worry about getting too much color on your pears—they will gain more caramel flavor the darker they go. This unusual dessert is a play on flavors—savory alongside sweet—and textures.
By Ola Rudin and Sebastian Persson