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About Michael Symon

Michael Symon is an Iron Chef on Food Network’s Iron Chef America and a James Beard award-winning Best Chef. He’s the chef and co-owner of the acclaimed restaurants Lola and Lolita in Cleveland, OH, and of Roast, in Detroit, MI. His first cookbook is Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen. @chefsymon

Grilled Skirt Steak Tacos

Jul 06, 2021 posted by David Leite

Slightly spicy with a hint of sweet. Not to mention oh so satisfying. And did we mention fast and easy?

Spice-Rubbed Grilled Pork Chops

May 21, 2021 posted by David Leite

If you’re looking for an upgrade this grilling season, here it is. Pork chops rubbed with an unexpected mix of spices and then grilled to juicy perfection. And no time-consuming marinade.

A basket of Sriracha chicken wings, two glasses of beer, and a plate with one eaten and one uneaten chicken wing and a wedge of lime.

Spicy Sriracha Chicken Wings

Apr 16, 2021 posted by David Leite

These Sriracha chicken wings are super enticing despite being super spicy—or is it precisely because they’re super spicy?

Smoked Prime Rib

Dec 09, 2020 posted by David Leite

Infused with smoke as it cooks low and slow, this compelling centerpiece is, quite simply, the best and most unique prime rib we’ve ever tried. And worth standing at the smoker even during the dead of winter.

Three lamb burgers with arugula and feta on a wooden surface with two jars of beer beside them.

Lamb Burger with Arugula, Feta, and Cucumbers

Jul 17, 2020 posted by David Leite

For something so unexpectedly unconventional, this melding of burger, lamb, feta, arugula, cucumber, and lemon tastes remarkably intuitive.

Fried Brussels Sprouts with Walnuts and Capers

updated Feb 25, 2021 posted by David Leite

There’s one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: Frying makes EVERYTHING better.

Spicy Tomato Blue Cheese Soup

Feb 02, 2018 posted by David Leite

This spicy tomato soup gets its heat from Thai Sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.