About Ross Dobson

Ross Dobson

Ross Dobson is a chef, food writer, and food stylist in his hometown of Sydney, Australia. (Rough life, eh?) He’s worked with chef and restaurateur Bill Granger and writes a regular column in the Australian edition of BBC Good Food magazine. Dobson is the author of 12 best-selling cookbooks, including Grillhouse: Gastropub at HomeFired UpMore Fired Up, and Wholesome Kitchen. @rossdobsonfood

A large and small bowl filled with grilled vegetables salad and two serving spoons in the large bowl.

Easy Grilled Vegetable Salad

Give your favorite veggies some smoky char on the grill, then toss them with plenty of fresh herbs and a tangy vinaigrette for an easy, healthy side.

A spicy bacon-wrapped grilled chicken breast on top of a bun and tomato slices with the top half of the bun and some arugula next to it.

Spicy Grilled Chicken Sandwich

This combination of marinated, bacon-wrapped, and grilled chicken tucked into a bun with mayo, tomato, and arugula just became our new favorite way to enjoy a BLT.

A large and small bowl, each filled with Asian-inspired coleslaw, with a small cup of soy sauce on the side.

Asian-Inspired Coleslaw

Crisp cabbage and cool summer herbs are drizzled with a more delicate alternative to the traditional mayo-based dressing. Tastes good and IS good for you.

A brown dish filled with paprika mayonnaise with a spoon on the side.

Paprika Mayonnaise

When you’re in the mood for something with more vigor than regular mayo, give this a try. All the good stuff in it will make you want to slather it on everything.

Hoisin-glazed duck shanks on a wire rack and one on a plate with a jar of honey beside it.

Hoisin-Glazed Duck Shanks

Our testers are smitten with these hoisin-glazed duck shanks—yes, duck shanks—that are gonna astonish you at just how sophisticated they taste yet how simple they are to make.

A standing rib roast on a cutting board with caramelized onions

Standing Rib Roast

Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?