Burger Shack Favorites for 4

Published June 1, 2010.

Fire up the grill—as well as some good old-fashioned nostalgia—with our recipes for Grilled Well-Done Hamburgers, Classic French Fries, Yellow Cupcakes with Chocolate Ganache Frosting, and The Best Ice Cream Sandwiches.

Well-Done Bacon Cheeseburgers on a Gas Grill

Retro Dinner for 4

Published June 1, 2009.

Channeling the “good old days,” this retro-inspired menu is filled with classic delights, beginning with chicken Kiev and sautéed spinach and finishing with bananas foster.

Chicken Kiev

Weeknight Greek Dinner for 4

Published June 1, 2009.

Demystify the mysterious and often mispronounced gyro with our simple recipe for this Greek staple. These traditional pita sandwiches feature lamb and are topped with yogurt-based tzatziki sauce. Pair with an easy potato salad and refreshing lemon ice for dessert.

Greek-Style Beef Pita Sandwiches with Tzatziki Sauce

Easy Pasta Dinner for 4

Published June 1, 2009.

For this easy and flavorful dinner, we toss penne with a rustic sauce of cherry tomatoes, garlic, and basil. Enjoy with our many-sided antipasto salad and chocolate-chunk oatmeal cookies with pecans and dried cherries for a sweet finish.

Spaghetti with Cherry Tomatoes, Olives, Capers, and Pine Nuts

Spring Lasagna Dinner for 6

Published June 1, 2009.

Our spinach lasagna offers a fresh departure from traditional meat lasagna. Accompanied by a light asparagus and mesclun salad and lemon bars, this menu is full of flavor and easy to prepare.

Spinach Lasagna with Prosciutto

Grill-Roasted Chicken Menu for 4

Published June 1, 2009.

Heralded for its moist meat and crispy skin, our grill-roasted whole chicken is the perfect protein. Pair with our cherry tomato salad with basil and mozzarella, and skillet-roasted potatoes and you’ll have a meal that is sure to impress.

Charcoal Grill-Roasted Whole Chicken

New Ways with Steak, Corn, and Tomatoes for 4

Published June 1, 2009.

Filets mignon can be mild and underwhelming, but our filets mignon benefits from a peppery crust; grilling also lends a nice smoky flavor to the meat. Enjoy with grilled corn with herb butter and a side of pita bread salad.

Gas-Grilled Filets Mignons

Bistro Dinner for 4

Published December 1, 2008.

To recreate that French bistro feeling, we suggest a menu of inspired steak au poivre with a silky brandied cream sauce and sides of mashed potatoes and pan-roasted broccoli.

Steak au Poivre with Brandied Cream Sauce

Moroccan Night for 4

Published December 1, 2008.

Our menu of Moroccan Chicken with olives and lemon and couscous pilaf with raisins and almonds is a symphony of flavors that is not only appealing, but also easy to prepare.

Couscous Pilaf with Raisins and Almonds

Schoolnight Chicken Supper

Published September 15, 2008.

Our Oven-Barbecued Chicken cooks up quickly for an easy weeknight meal. Start with boneless, skinless chicken breasts; the mild white meat is a perfect backdrop for the fresh-tasting, tomatoey sauce. Serve with Mashed Potatoes and Root Vegetables and our Flaky Apple Turnovers.

Schoolnight Chicken Supper

Easy Chicken Cutlet Dinner

Published January 8, 2008.

After making numerous bitter or burnt versions of our Parmesan-Crusted Chicken Cutlets, we found the secret to success was how the cheese was grated. Serve alongside our aromatic cumin and coriander flavored Rice Pilaf with Vermicelli. Round out the meal with an Orange and Radish Salad with Arugula, and perhaps finish things with our Double Chocolate Pudding.

Parmesan-Crusted Chicken Cutlets

Chili Supper for 8

Published December 1, 2007.

Our bold and flavorful chili can remedy the dullest of menus. Enjoy with our moist cornbread, refreshing orange and radish salad, and cream cheese brownies.

Our Favorite Chili

Mexican Night for 4

Published December 1, 2007.

Cross the border for a night with our Mexican-inspired menu. Forget about tacos and charm your guests with chicken enchiladas, an orange jicama salad, and espresso crème caramel for dessert.

Chicken Enchiladas with Red Chile Sauce

Surf and Turf for 4

Published December 1, 2007.

Our velvety shrimp bisque and rich filet mignon unite to create the perfect surf and turf pairing. Served with smashed potatoes and pan-roasted asparagus, this menu is deeply satisfying.

Rich and Velvety Shrimp Bisque

Pork Dinner for Two

Published April 9, 2007.

We've adapted several of our favorite recipes to create a menu that serves two. Our Crisp Breaded Pork Cutlets get their light, flavorful crust from a fresh bread crumb coating. Cooking them quickly in plenty of shimmering hot oil ensures a juicy interior. Serve with Roasted Green Beans and Buttermilk Mashed Potatoes.

Crisp Breaded Pork Cutlets

Meatloaf Dinner

Published January 2, 2007.

What could be more comfortable for a wintry supper than meatloaf, roast potatoes, green beans, and large, chunky cookies?

Meat Loaf with Brown Sugar-Ketchup Glaze - Loaf Pan Variation

Freezer Lasagna Dinner

Published October 4, 2006.

Besides the (optional) salad, every component of this menu can be made ahead and frozen.

Simple Lasagna with Hearty Tomato-Meat Sauce

Weeknight Pork Chop Dinner

Published October 1, 2006.

Our boneless, glazed pork chops defy convention - they are both flavorful and moist and convenient. Maple-orange sweet potatoes and roasted broccoli complete the menu.

Glazed Pork Chops with German Flavors

Scampi Dinner

Published October 1, 2006.

Our classic shrimp scampi makes for a dinner that is simple yet satisfying, especially when paired with a basic rice pilaf and a Caesar salad. Be sure to enjoy a few, chewy brown sugar cookies for a sweet conclusion.

Simple Shrimp Scampi

Weeknight Steak Dinner

Published October 1, 2006.

Save money without skimping on flavor with our pan-seared inexpensive steak with rich mustard-cream pan sauce. Oven fries—cut from either russet or sweet potatoes—make for a nice side, as does our pan-roasted broccoli.

Charcoal-Grilled Strip or Rib Steaks

No-Cook Dinner

Published October 1, 2006.

Forget those harried nights when a homemade meal is out of the question. This quick and easy menu of gazpacho, muffuleta, and ginger ice cream is interesting and perfect for those in a time crunch.

Quick Food Processor Gazpacho

Spring Pasta Menu

Published September 14, 2006.

The secret to getting flavor from spring vegetables was to stay away from boiling and steaming.

Campanelli with Asparagus, Basil, and Balsamic Glaze

Autumn Supper

Published November 15, 2005.

We braise thin pork chops in an apple-based gravy to keep them juicy and flavorful and use the same braising technique to keep Brussels sprouts tender. We add mashed potatoes to soak up the gravy and then finish the meal with soft and chewy molasses spice cookies.

Smothered Pork Chops

Spring Pan-Seared Salmon Menu

Published February 1, 2005.

With an oven-to-table time of only 15 minutes, this moist salmon with a golden sesame crust is the perfect weeknight meal. Our side dishes of orzo and a fruit and arugula salad, finished with lemon souffles, sweeten the deal.

Simple Pan-Seared Salmon

Mediterranean Dinner

Published August 1, 2004.

For a change of pace, try Mediterranean-inspired eggplant, Greek-style potatoes, and breaded chicken cutlets with garlic and oregano. Be sure to use a liberal hand with the olive oil.

1 - 25 of 32
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection