Slightly spicy with a hint of sweet. Not to mention oh so satisfying. And did we mention fast and easy?
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
Spice-Rubbed Grilled Pork Chops
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.
Spicy Sriracha Chicken Wings
These Sriracha chicken wings are super enticing despite being super spicy—or is it precisely because they’re super spicy?
Smoked Prime Rib
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.
Lamb Burger with Arugula, Feta, and Cucumbers
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
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
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.