An curved arrow pointing right. Most steak gurus will tell you that a dry rub is best. But when you are feeling bold, try this marinade recipe from Quality Meats Steakhouse of NYC. It is the ...

See Recipe Tips for how to turn this into teriyaki chicken, salmon, aubergine or beef. To make this teriyaki sauce into a meal, fry some boneless chicken legs, salmon, steak or aubergine in oil ...

For this classic skillet steak dinner, just sear the steaks in butter and top with a gorgeously silky mushroom cream sauce ... Recipe contributor Julie Andrews, Rockford, Michigan These teriyaki ...

Leave it to the great Ina Garten to keep things in the kitchen simple but delicious, especially when it comes to her ...

Cover with cling film and place in the fridge to chill for at least an hour. Take out the mixture and place on a griddle pan and cook for about 5 minutes until cooked through. Cover with the teriyaki ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...

Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board.

MANILA, Philippines — Sweet and savory Chicken Teriyaki is so good that you would love it not just in combination with freshly cooked rice but also in the form of a sandwich that you can eat for ...

Most steak gurus will tell you that a dry rub is best. But when you are feeling bold, try this marinade recipe from Quality Meats Steakhouse of NYC. It is the perfect tangy mixture that explodes ...