Dinner Tonight: Broiled Ham Steaks

Jacques Pepin, distinguished private chef, poet, HoJo consultant, and author of some of the thickest tomes of culinary education, also likes to eat on time. Although he’s recently been strutting his stuff on PBS hawking his 2004 cookbook Fast Food...

Barbecue: Mustard-Whiskey-Glazed Ham

Ham is a funny thing in my life. It was the food that I missed most when my parents decided to keep a kosher household when I was 5. After leaving home and its kosher ways behind, I have had...

Mark Bittman's Grilled or Broiled Steak

Here's a scenario that we're sure at least a few of you are familiar with. A big, beautiful steak catches your eye at the market, perhaps a dry aged ribeye or a well marbled locally raised T-bone. After a bit of inner dialogue (those things aren't cheap), you take the plug and take the steak home. Then a moment of panic hits. How am I going to cook this thing? What if I overcook it and all of its beefy deliciousness is for naught? To resolve this beef related quandary, we present Mark Bittman's ...

Grill-Roasted Coke- and Pineapple-Glazed Ham

This ham packs a ton of flavor into each bite.

Dinner Tonight: Skirt Steak with Homemade Steak Sauce

If you like steak sauce, this is a serious winner. Celebrated Chicago chef Rick Tramonto augments the ketchup base with umami-rich dried shitake mushrooms, soy sauce, dry mustard, and dark brown sugar, plus a few more secret ingredients. The result is round and rich, sweet and tangy, and quite balanced.

Pan-Seared Steaks with Red Wine Pan Sauce

Pan-seared steak is an easy and elegant meal when you take the time to put together a quick pan sauce while the meat rests.

Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine

Crisp, pan-cooked chicken served with simple sauce of mushrooms, onion, and garlic that is saturated with a rich chickeny flavor.

Dinner Tonight: Steak and Eggs with Smoked Paprika

Google "steak and eggs" and it's kind of amazing what doesn't pop up. I was expecting hundreds of crazy renditions of this gluttonous breakfast classic. But most of them were shockingly traditional, if also kind of boring. But perhaps when you combine steak and eggs you don't really need anything else. The egg yolk is already a perfect sauce, and a well seasoned steak is a thing of utter beauty.

Bourbon Honey Mustard Glazed Ham

This Honey Mustard Glazed Ham has been a holiday tradition in my family for years. Juicy, not-too-salty slices, with a caramelized crust every time!

Slow-Smoked Porterhouse Steaks

Smoking is usually associated with cooking tough cuts for a really long time. With a couple hours of free time, you can smoke a thick-cut steak until it's a juicy medium-rare.