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Marc Murphy at The Daily Meal (Slideshow)

Marc Murphy at The Daily Meal (Slideshow)


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Jane Bruce

Marc Murphy stands in front of the night's menu, featuring dishes from Ditch Plains, Landmarc, and his newest project, Kingside.

Marc and Menu

Jane Bruce

Marc Murphy stands in front of the night's menu, featuring dishes from Ditch Plains, Landmarc, and his newest project, Kingside.

Lamb Chops

Jane Bruce

Murphy's lamb chops, marinated with garlic confit and lemon juice, recieved high marks from the crowd on Wednesday.

Pita and Dips

Jane Bruce

A wide array of pita dips, including hummus and baba ghanoush, were served to accompany the meal.

Croque Monseiur

Jane Bruce

Croque-monseiur — gourmet grilled ham and cheese sandwiches — from Marc Murphy's flagship French and Italian bistro, Landmarc.

Goat Cheese Profiteroles

Jane Bruce

Goat cheese profiteroles topped off with garlic confit and olive oil are another Landmarc favorite.

Ditch Dogs

Jane Bruce

Ditch Dogs — hot dogs topped off with mac and cheese — are a signature item from Murphy's oyster bar and fish shack Ditch Plains.

Fish Tacos

Jane Bruce

Fish tacos from Ditch Plains were also served.

Everything Cured Salmon

Jane Bruce

"Everything cured" salmon dressed with dill slaw from Murphy's newest restaurant, Kingside.

Jalapeno Margarita

Jane Bruce

Who could turn down a jalapeno margarita on a cold, rainy night?

Baba Ganoush Demonstration

Jane Bruce

Chef Murphy, handling an eggplant, shows off a take on baba ganoush he developed during his old days as a sous chef.

Lamb Chop Demonstration

Jane Bruce

Chef Murphy explains that a full 24 hours of marinating is key to making your lamb chops fall right off the bone.

Chef Wall

Jane Bruce

Chef Murphy joins the ranks of The Daily Meal's famed chef wall.


Top Recipes from Symon's Dinners Cooking Out

Fire up the grill and head outside, because Michael Symon is sharing his best how-tos for summer cooking.

Ranched-Rubbed Pork Ribs

Michael makes his homemade Ranch Rub using a combo of dried spices and herbs like dill, chives and parsley. Bake the ribs in the oven if an outdoor grill isn&rsquot available.

Spatchcoked Smoked Turkey

Michael removes the backbone from the turkey and flattens the bird like a book, which helps the meat cook more quickly and more evenly. The maple-garlic marinade becomes a sweet-savory glaze after a few hours on the grill.

Turkey Gravy

No turkey drippings? No problem! They're not essential to making this rich gravy. Michael says you can use butter instead.

"Almost Famous" Corn Pudding

There's no shame in taking a few shortcuts in the kitchen, especially for a big meal like Thanksgiving. This recipe comes together easily, thanks to boxed corn muffin mix, canned creamed corn and frozen corn kernels.

Pecan Tassies

A bit of cream cheese delivers a subtle tangy bite to the dough for this gooey spiced dessert.

Charred Green Bean Salad

Instead of the usually heavy green bean casserole, switch up your holiday feast and serve this vibrant salad. Fresh garlic, tangy lemon juice and fragrant oregano brighten up the flavors.

Fettuccine with Smoked Tomato Sauce

You can cook Michael&rsquos homemade sauce over medium-high heat on a stovetop, but using indirect heat from a charcoal grill will add a delicious smokiness to the tomatoes and bacon.

Watermelon and Feta Salad

Michael dresses this salad with a homemade vinaigrette, featuring spicy Fresno chiles and fragrant fresh mint.

Fried New Potatoes

Once the potatoes are cooked through and all the boiling water has evaporated, lightly smash the spuds, drizzle them with olive oil and cook them to ensure the skin is extra crispy.

Red Wine-Poached Fruit

Poaching pears in red wine turns the fruit a gorgeous ruby-red color and infuses it with tons of flavor. Use them to top all kinds of desserts, like ice cream or pound cake.

Rose Sangria

Peaches, lemons, oranges AND strawberries are muddled together to make this refreshing cocktail. Stir in your favorite rose wine and top with seltzer for a bubbly drink.

Grilled Peaches with Citrus Mascarpone

Honey, lemon juice and butter help caramelize the natural sugars from the peaches as they cook. Top this dessert with salted, roasted almonds and crumbled shortbread cookies for an added crunch!

Stuffed Squash Blossoms

Squash blossoms can be eaten in salads or sauteed, but one of Michael&rsquos favorite ways to cook the flavorful petals is to stuff them with creamy ricotta and herbs, and then fry them.

Baked Sweet Potatoes with Charred Onion Ranch Dip

When it comes to charring onions and leeks, Michael says he avoids coating them in oil to prevent overly greasy vegetables and fire flare ups.

Ouzo Spritz with Pickled Watermelon Rind

Michael&rsquos pickled watermelon rind is a welcome contrast to the sweet anise-flavored ouzo liquor in this cocktail.

Smoked and Steamed Artichokes

Michael serves these smoky artichokes with a homemade garlicky vinaigrette with herbs and lemon.

Grilled Corn with Ranchovy Butter

Mashed anchovies add a salty, briny flavor to the herb butter, which takes this corn to the next level.

Clams with Sausage and Peppers over Rice Pilaf

Toast the spices in a pan for two minutes before adding the stock to boost the warm flavors of the coriander, cumin and nutmeg.

Antipasti Salad with Campfire Dressing

The secret to Michael&rsquos smoky red wine-oregano vinaigrette is charred red onion. He keeps the onion with the skin on pricks it all over before putting it on the grill to add smoky flavors.

Cherry Polenta Cake

Customize this fluffy almond-flavored cake with your favorite stone fruit!

Beer-Battered Fluke with Jalapeno Tartar Sauce

Tangy Dijon mustard and fresh lime juice add bright flavors to Michael&rsquos creamy tartar sauce. It&rsquos a perfect pairing for the golden, lightly fried fish.

Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions

Instead of the usual shaved gyro meat, Michael uses juicy lamb patties to star in his Greek-inspired burgers.

Chicken Parmesan Meatballs with Soft Polenta

Not only does ricotta cheese add richness to Michael&rsquos herby meatballs, but it also delivers moisture, which means the finished product will be flavorful and tender.

Mom’s Salad

It&rsquos all about the vinaigrette in this five-minute salad. The combo of fresh oregano and garlic promises a bright taste you&rsquoll love.

Smokey Mac and Cheese

Take it from Michael &mdash the key to making mac and cheese outdoors is setting up the grill for indirect heat. This will let you gently cook the ingredients for a while without burning them.

Grilled Apple Crisp

There&rsquos a layer of tender apples nestled below Michael&rsquos buttery cinnamon-sugar topping.

Vodka Punch

A can of spicy ginger ale balances the sweetness of the cranberry and pineapple juices in this refreshing spiked sipper.

Grilled Potato Salad

Who says potato salad has to be served cold with gloopy mayo? Michael rethinks the classic picnic side dish by making a warm salad tossed with a mustard-spiked vinaigrette and toasted peanuts for crunch.

Sticky Ribs

Michael's dad is a fan of these wonderfully saucy ribs. They're lacquered with a thick sweet-savory glaze made with soy sauce, brown sugar, beer and ketchup. Hot tip: You're going to need extra napkins with this one!

Death by Chocolate Cookies

Chocoholics, these cookies are for you. But don't worry they're not overly sweet. Michael balances the instant chocolate pudding mix and chocolate chips by mixing in crushed salted pretzel rods and finishing with flaky sea salt.

Grilled Chicken with Redeye BBQ Sauce

Follow Michael's tips for getting juicy, perfectly tender grilled chicken every time. Bonus: You can use whatever barbecue sauce you like most, even one from a bottle.

Kentucky Mule

For a Southern twist on the classic Moscow mule, skip the vodka and use bourbon instead.

Pickle Coleslaw

Bright and tangy, Michael's simple slaw can be prepped in just 15 minutes.

Grilled Skirt Steak with Sticky Barbecue Onions

A quick char over direct heat is all it takes to turn out Michael's perfectly juicy steak.

Cheesy Hash Brown Potatoes

Rich and decadent, these skillet spuds get a boost of freshness from fragrant thyme.

Cast-Iron Chicken and Dumplings

Fluffy, buttery and perfectly rich, Michael's biscuits are laced with cheese and jalapeno, so they hold up well to the savory stew bubbling underneath.

Bananas Foster

Look at that glass-like layer of sugar atop on the bananas! It adds a welcome crunchy texture to the sweet, tender fruit.

Three-Cheese Calzones

A blend of mozzarella, ricotta and pecorino cheeses offers the perfect balance of flavors and textures to the filling of Michael's golden-brown calzones.

Grilled White Pizza

Master Michael's five-ingredient pizza dough and it'll become a staple in your home.

Italian Florentine Cookies

Though Michael likes to make these delicate cookies on the grill, he shares a how-to for baking them in the oven as well.


Top Recipes from Symon's Dinners Cooking Out

Fire up the grill and head outside, because Michael Symon is sharing his best how-tos for summer cooking.

Ranched-Rubbed Pork Ribs

Michael makes his homemade Ranch Rub using a combo of dried spices and herbs like dill, chives and parsley. Bake the ribs in the oven if an outdoor grill isn&rsquot available.

Spatchcoked Smoked Turkey

Michael removes the backbone from the turkey and flattens the bird like a book, which helps the meat cook more quickly and more evenly. The maple-garlic marinade becomes a sweet-savory glaze after a few hours on the grill.

Turkey Gravy

No turkey drippings? No problem! They're not essential to making this rich gravy. Michael says you can use butter instead.

"Almost Famous" Corn Pudding

There's no shame in taking a few shortcuts in the kitchen, especially for a big meal like Thanksgiving. This recipe comes together easily, thanks to boxed corn muffin mix, canned creamed corn and frozen corn kernels.

Pecan Tassies

A bit of cream cheese delivers a subtle tangy bite to the dough for this gooey spiced dessert.

Charred Green Bean Salad

Instead of the usually heavy green bean casserole, switch up your holiday feast and serve this vibrant salad. Fresh garlic, tangy lemon juice and fragrant oregano brighten up the flavors.

Fettuccine with Smoked Tomato Sauce

You can cook Michael&rsquos homemade sauce over medium-high heat on a stovetop, but using indirect heat from a charcoal grill will add a delicious smokiness to the tomatoes and bacon.

Watermelon and Feta Salad

Michael dresses this salad with a homemade vinaigrette, featuring spicy Fresno chiles and fragrant fresh mint.

Fried New Potatoes

Once the potatoes are cooked through and all the boiling water has evaporated, lightly smash the spuds, drizzle them with olive oil and cook them to ensure the skin is extra crispy.

Red Wine-Poached Fruit

Poaching pears in red wine turns the fruit a gorgeous ruby-red color and infuses it with tons of flavor. Use them to top all kinds of desserts, like ice cream or pound cake.

Rose Sangria

Peaches, lemons, oranges AND strawberries are muddled together to make this refreshing cocktail. Stir in your favorite rose wine and top with seltzer for a bubbly drink.

Grilled Peaches with Citrus Mascarpone

Honey, lemon juice and butter help caramelize the natural sugars from the peaches as they cook. Top this dessert with salted, roasted almonds and crumbled shortbread cookies for an added crunch!

Stuffed Squash Blossoms

Squash blossoms can be eaten in salads or sauteed, but one of Michael&rsquos favorite ways to cook the flavorful petals is to stuff them with creamy ricotta and herbs, and then fry them.

Baked Sweet Potatoes with Charred Onion Ranch Dip

When it comes to charring onions and leeks, Michael says he avoids coating them in oil to prevent overly greasy vegetables and fire flare ups.

Ouzo Spritz with Pickled Watermelon Rind

Michael&rsquos pickled watermelon rind is a welcome contrast to the sweet anise-flavored ouzo liquor in this cocktail.

Smoked and Steamed Artichokes

Michael serves these smoky artichokes with a homemade garlicky vinaigrette with herbs and lemon.

Grilled Corn with Ranchovy Butter

Mashed anchovies add a salty, briny flavor to the herb butter, which takes this corn to the next level.

Clams with Sausage and Peppers over Rice Pilaf

Toast the spices in a pan for two minutes before adding the stock to boost the warm flavors of the coriander, cumin and nutmeg.

Antipasti Salad with Campfire Dressing

The secret to Michael&rsquos smoky red wine-oregano vinaigrette is charred red onion. He keeps the onion with the skin on pricks it all over before putting it on the grill to add smoky flavors.

Cherry Polenta Cake

Customize this fluffy almond-flavored cake with your favorite stone fruit!

Beer-Battered Fluke with Jalapeno Tartar Sauce

Tangy Dijon mustard and fresh lime juice add bright flavors to Michael&rsquos creamy tartar sauce. It&rsquos a perfect pairing for the golden, lightly fried fish.

Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions

Instead of the usual shaved gyro meat, Michael uses juicy lamb patties to star in his Greek-inspired burgers.

Chicken Parmesan Meatballs with Soft Polenta

Not only does ricotta cheese add richness to Michael&rsquos herby meatballs, but it also delivers moisture, which means the finished product will be flavorful and tender.

Mom’s Salad

It&rsquos all about the vinaigrette in this five-minute salad. The combo of fresh oregano and garlic promises a bright taste you&rsquoll love.

Smokey Mac and Cheese

Take it from Michael &mdash the key to making mac and cheese outdoors is setting up the grill for indirect heat. This will let you gently cook the ingredients for a while without burning them.

Grilled Apple Crisp

There&rsquos a layer of tender apples nestled below Michael&rsquos buttery cinnamon-sugar topping.

Vodka Punch

A can of spicy ginger ale balances the sweetness of the cranberry and pineapple juices in this refreshing spiked sipper.

Grilled Potato Salad

Who says potato salad has to be served cold with gloopy mayo? Michael rethinks the classic picnic side dish by making a warm salad tossed with a mustard-spiked vinaigrette and toasted peanuts for crunch.

Sticky Ribs

Michael's dad is a fan of these wonderfully saucy ribs. They're lacquered with a thick sweet-savory glaze made with soy sauce, brown sugar, beer and ketchup. Hot tip: You're going to need extra napkins with this one!

Death by Chocolate Cookies

Chocoholics, these cookies are for you. But don't worry they're not overly sweet. Michael balances the instant chocolate pudding mix and chocolate chips by mixing in crushed salted pretzel rods and finishing with flaky sea salt.

Grilled Chicken with Redeye BBQ Sauce

Follow Michael's tips for getting juicy, perfectly tender grilled chicken every time. Bonus: You can use whatever barbecue sauce you like most, even one from a bottle.

Kentucky Mule

For a Southern twist on the classic Moscow mule, skip the vodka and use bourbon instead.

Pickle Coleslaw

Bright and tangy, Michael's simple slaw can be prepped in just 15 minutes.

Grilled Skirt Steak with Sticky Barbecue Onions

A quick char over direct heat is all it takes to turn out Michael's perfectly juicy steak.

Cheesy Hash Brown Potatoes

Rich and decadent, these skillet spuds get a boost of freshness from fragrant thyme.

Cast-Iron Chicken and Dumplings

Fluffy, buttery and perfectly rich, Michael's biscuits are laced with cheese and jalapeno, so they hold up well to the savory stew bubbling underneath.

Bananas Foster

Look at that glass-like layer of sugar atop on the bananas! It adds a welcome crunchy texture to the sweet, tender fruit.

Three-Cheese Calzones

A blend of mozzarella, ricotta and pecorino cheeses offers the perfect balance of flavors and textures to the filling of Michael's golden-brown calzones.

Grilled White Pizza

Master Michael's five-ingredient pizza dough and it'll become a staple in your home.

Italian Florentine Cookies

Though Michael likes to make these delicate cookies on the grill, he shares a how-to for baking them in the oven as well.


Top Recipes from Symon's Dinners Cooking Out

Fire up the grill and head outside, because Michael Symon is sharing his best how-tos for summer cooking.

Ranched-Rubbed Pork Ribs

Michael makes his homemade Ranch Rub using a combo of dried spices and herbs like dill, chives and parsley. Bake the ribs in the oven if an outdoor grill isn&rsquot available.

Spatchcoked Smoked Turkey

Michael removes the backbone from the turkey and flattens the bird like a book, which helps the meat cook more quickly and more evenly. The maple-garlic marinade becomes a sweet-savory glaze after a few hours on the grill.

Turkey Gravy

No turkey drippings? No problem! They're not essential to making this rich gravy. Michael says you can use butter instead.

"Almost Famous" Corn Pudding

There's no shame in taking a few shortcuts in the kitchen, especially for a big meal like Thanksgiving. This recipe comes together easily, thanks to boxed corn muffin mix, canned creamed corn and frozen corn kernels.

Pecan Tassies

A bit of cream cheese delivers a subtle tangy bite to the dough for this gooey spiced dessert.

Charred Green Bean Salad

Instead of the usually heavy green bean casserole, switch up your holiday feast and serve this vibrant salad. Fresh garlic, tangy lemon juice and fragrant oregano brighten up the flavors.

Fettuccine with Smoked Tomato Sauce

You can cook Michael&rsquos homemade sauce over medium-high heat on a stovetop, but using indirect heat from a charcoal grill will add a delicious smokiness to the tomatoes and bacon.

Watermelon and Feta Salad

Michael dresses this salad with a homemade vinaigrette, featuring spicy Fresno chiles and fragrant fresh mint.

Fried New Potatoes

Once the potatoes are cooked through and all the boiling water has evaporated, lightly smash the spuds, drizzle them with olive oil and cook them to ensure the skin is extra crispy.

Red Wine-Poached Fruit

Poaching pears in red wine turns the fruit a gorgeous ruby-red color and infuses it with tons of flavor. Use them to top all kinds of desserts, like ice cream or pound cake.

Rose Sangria

Peaches, lemons, oranges AND strawberries are muddled together to make this refreshing cocktail. Stir in your favorite rose wine and top with seltzer for a bubbly drink.

Grilled Peaches with Citrus Mascarpone

Honey, lemon juice and butter help caramelize the natural sugars from the peaches as they cook. Top this dessert with salted, roasted almonds and crumbled shortbread cookies for an added crunch!

Stuffed Squash Blossoms

Squash blossoms can be eaten in salads or sauteed, but one of Michael&rsquos favorite ways to cook the flavorful petals is to stuff them with creamy ricotta and herbs, and then fry them.

Baked Sweet Potatoes with Charred Onion Ranch Dip

When it comes to charring onions and leeks, Michael says he avoids coating them in oil to prevent overly greasy vegetables and fire flare ups.

Ouzo Spritz with Pickled Watermelon Rind

Michael&rsquos pickled watermelon rind is a welcome contrast to the sweet anise-flavored ouzo liquor in this cocktail.

Smoked and Steamed Artichokes

Michael serves these smoky artichokes with a homemade garlicky vinaigrette with herbs and lemon.

Grilled Corn with Ranchovy Butter

Mashed anchovies add a salty, briny flavor to the herb butter, which takes this corn to the next level.

Clams with Sausage and Peppers over Rice Pilaf

Toast the spices in a pan for two minutes before adding the stock to boost the warm flavors of the coriander, cumin and nutmeg.

Antipasti Salad with Campfire Dressing

The secret to Michael&rsquos smoky red wine-oregano vinaigrette is charred red onion. He keeps the onion with the skin on pricks it all over before putting it on the grill to add smoky flavors.

Cherry Polenta Cake

Customize this fluffy almond-flavored cake with your favorite stone fruit!

Beer-Battered Fluke with Jalapeno Tartar Sauce

Tangy Dijon mustard and fresh lime juice add bright flavors to Michael&rsquos creamy tartar sauce. It&rsquos a perfect pairing for the golden, lightly fried fish.

Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions

Instead of the usual shaved gyro meat, Michael uses juicy lamb patties to star in his Greek-inspired burgers.

Chicken Parmesan Meatballs with Soft Polenta

Not only does ricotta cheese add richness to Michael&rsquos herby meatballs, but it also delivers moisture, which means the finished product will be flavorful and tender.

Mom’s Salad

It&rsquos all about the vinaigrette in this five-minute salad. The combo of fresh oregano and garlic promises a bright taste you&rsquoll love.

Smokey Mac and Cheese

Take it from Michael &mdash the key to making mac and cheese outdoors is setting up the grill for indirect heat. This will let you gently cook the ingredients for a while without burning them.

Grilled Apple Crisp

There&rsquos a layer of tender apples nestled below Michael&rsquos buttery cinnamon-sugar topping.

Vodka Punch

A can of spicy ginger ale balances the sweetness of the cranberry and pineapple juices in this refreshing spiked sipper.

Grilled Potato Salad

Who says potato salad has to be served cold with gloopy mayo? Michael rethinks the classic picnic side dish by making a warm salad tossed with a mustard-spiked vinaigrette and toasted peanuts for crunch.

Sticky Ribs

Michael's dad is a fan of these wonderfully saucy ribs. They're lacquered with a thick sweet-savory glaze made with soy sauce, brown sugar, beer and ketchup. Hot tip: You're going to need extra napkins with this one!

Death by Chocolate Cookies

Chocoholics, these cookies are for you. But don't worry they're not overly sweet. Michael balances the instant chocolate pudding mix and chocolate chips by mixing in crushed salted pretzel rods and finishing with flaky sea salt.

Grilled Chicken with Redeye BBQ Sauce

Follow Michael's tips for getting juicy, perfectly tender grilled chicken every time. Bonus: You can use whatever barbecue sauce you like most, even one from a bottle.

Kentucky Mule

For a Southern twist on the classic Moscow mule, skip the vodka and use bourbon instead.

Pickle Coleslaw

Bright and tangy, Michael's simple slaw can be prepped in just 15 minutes.

Grilled Skirt Steak with Sticky Barbecue Onions

A quick char over direct heat is all it takes to turn out Michael's perfectly juicy steak.

Cheesy Hash Brown Potatoes

Rich and decadent, these skillet spuds get a boost of freshness from fragrant thyme.

Cast-Iron Chicken and Dumplings

Fluffy, buttery and perfectly rich, Michael's biscuits are laced with cheese and jalapeno, so they hold up well to the savory stew bubbling underneath.

Bananas Foster

Look at that glass-like layer of sugar atop on the bananas! It adds a welcome crunchy texture to the sweet, tender fruit.

Three-Cheese Calzones

A blend of mozzarella, ricotta and pecorino cheeses offers the perfect balance of flavors and textures to the filling of Michael's golden-brown calzones.

Grilled White Pizza

Master Michael's five-ingredient pizza dough and it'll become a staple in your home.

Italian Florentine Cookies

Though Michael likes to make these delicate cookies on the grill, he shares a how-to for baking them in the oven as well.


Top Recipes from Symon's Dinners Cooking Out

Fire up the grill and head outside, because Michael Symon is sharing his best how-tos for summer cooking.

Ranched-Rubbed Pork Ribs

Michael makes his homemade Ranch Rub using a combo of dried spices and herbs like dill, chives and parsley. Bake the ribs in the oven if an outdoor grill isn&rsquot available.

Spatchcoked Smoked Turkey

Michael removes the backbone from the turkey and flattens the bird like a book, which helps the meat cook more quickly and more evenly. The maple-garlic marinade becomes a sweet-savory glaze after a few hours on the grill.

Turkey Gravy

No turkey drippings? No problem! They're not essential to making this rich gravy. Michael says you can use butter instead.

"Almost Famous" Corn Pudding

There's no shame in taking a few shortcuts in the kitchen, especially for a big meal like Thanksgiving. This recipe comes together easily, thanks to boxed corn muffin mix, canned creamed corn and frozen corn kernels.

Pecan Tassies

A bit of cream cheese delivers a subtle tangy bite to the dough for this gooey spiced dessert.

Charred Green Bean Salad

Instead of the usually heavy green bean casserole, switch up your holiday feast and serve this vibrant salad. Fresh garlic, tangy lemon juice and fragrant oregano brighten up the flavors.

Fettuccine with Smoked Tomato Sauce

You can cook Michael&rsquos homemade sauce over medium-high heat on a stovetop, but using indirect heat from a charcoal grill will add a delicious smokiness to the tomatoes and bacon.

Watermelon and Feta Salad

Michael dresses this salad with a homemade vinaigrette, featuring spicy Fresno chiles and fragrant fresh mint.

Fried New Potatoes

Once the potatoes are cooked through and all the boiling water has evaporated, lightly smash the spuds, drizzle them with olive oil and cook them to ensure the skin is extra crispy.

Red Wine-Poached Fruit

Poaching pears in red wine turns the fruit a gorgeous ruby-red color and infuses it with tons of flavor. Use them to top all kinds of desserts, like ice cream or pound cake.

Rose Sangria

Peaches, lemons, oranges AND strawberries are muddled together to make this refreshing cocktail. Stir in your favorite rose wine and top with seltzer for a bubbly drink.

Grilled Peaches with Citrus Mascarpone

Honey, lemon juice and butter help caramelize the natural sugars from the peaches as they cook. Top this dessert with salted, roasted almonds and crumbled shortbread cookies for an added crunch!

Stuffed Squash Blossoms

Squash blossoms can be eaten in salads or sauteed, but one of Michael&rsquos favorite ways to cook the flavorful petals is to stuff them with creamy ricotta and herbs, and then fry them.

Baked Sweet Potatoes with Charred Onion Ranch Dip

When it comes to charring onions and leeks, Michael says he avoids coating them in oil to prevent overly greasy vegetables and fire flare ups.

Ouzo Spritz with Pickled Watermelon Rind

Michael&rsquos pickled watermelon rind is a welcome contrast to the sweet anise-flavored ouzo liquor in this cocktail.

Smoked and Steamed Artichokes

Michael serves these smoky artichokes with a homemade garlicky vinaigrette with herbs and lemon.

Grilled Corn with Ranchovy Butter

Mashed anchovies add a salty, briny flavor to the herb butter, which takes this corn to the next level.

Clams with Sausage and Peppers over Rice Pilaf

Toast the spices in a pan for two minutes before adding the stock to boost the warm flavors of the coriander, cumin and nutmeg.

Antipasti Salad with Campfire Dressing

The secret to Michael&rsquos smoky red wine-oregano vinaigrette is charred red onion. He keeps the onion with the skin on pricks it all over before putting it on the grill to add smoky flavors.

Cherry Polenta Cake

Customize this fluffy almond-flavored cake with your favorite stone fruit!

Beer-Battered Fluke with Jalapeno Tartar Sauce

Tangy Dijon mustard and fresh lime juice add bright flavors to Michael&rsquos creamy tartar sauce. It&rsquos a perfect pairing for the golden, lightly fried fish.

Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions

Instead of the usual shaved gyro meat, Michael uses juicy lamb patties to star in his Greek-inspired burgers.

Chicken Parmesan Meatballs with Soft Polenta

Not only does ricotta cheese add richness to Michael&rsquos herby meatballs, but it also delivers moisture, which means the finished product will be flavorful and tender.

Mom’s Salad

It&rsquos all about the vinaigrette in this five-minute salad. The combo of fresh oregano and garlic promises a bright taste you&rsquoll love.

Smokey Mac and Cheese

Take it from Michael &mdash the key to making mac and cheese outdoors is setting up the grill for indirect heat. This will let you gently cook the ingredients for a while without burning them.

Grilled Apple Crisp

There&rsquos a layer of tender apples nestled below Michael&rsquos buttery cinnamon-sugar topping.

Vodka Punch

A can of spicy ginger ale balances the sweetness of the cranberry and pineapple juices in this refreshing spiked sipper.

Grilled Potato Salad

Who says potato salad has to be served cold with gloopy mayo? Michael rethinks the classic picnic side dish by making a warm salad tossed with a mustard-spiked vinaigrette and toasted peanuts for crunch.

Sticky Ribs

Michael's dad is a fan of these wonderfully saucy ribs. They're lacquered with a thick sweet-savory glaze made with soy sauce, brown sugar, beer and ketchup. Hot tip: You're going to need extra napkins with this one!

Death by Chocolate Cookies

Chocoholics, these cookies are for you. But don't worry they're not overly sweet. Michael balances the instant chocolate pudding mix and chocolate chips by mixing in crushed salted pretzel rods and finishing with flaky sea salt.

Grilled Chicken with Redeye BBQ Sauce

Follow Michael's tips for getting juicy, perfectly tender grilled chicken every time. Bonus: You can use whatever barbecue sauce you like most, even one from a bottle.

Kentucky Mule

For a Southern twist on the classic Moscow mule, skip the vodka and use bourbon instead.

Pickle Coleslaw

Bright and tangy, Michael's simple slaw can be prepped in just 15 minutes.

Grilled Skirt Steak with Sticky Barbecue Onions

A quick char over direct heat is all it takes to turn out Michael's perfectly juicy steak.

Cheesy Hash Brown Potatoes

Rich and decadent, these skillet spuds get a boost of freshness from fragrant thyme.

Cast-Iron Chicken and Dumplings

Fluffy, buttery and perfectly rich, Michael's biscuits are laced with cheese and jalapeno, so they hold up well to the savory stew bubbling underneath.

Bananas Foster

Look at that glass-like layer of sugar atop on the bananas! It adds a welcome crunchy texture to the sweet, tender fruit.

Three-Cheese Calzones

A blend of mozzarella, ricotta and pecorino cheeses offers the perfect balance of flavors and textures to the filling of Michael's golden-brown calzones.

Grilled White Pizza

Master Michael's five-ingredient pizza dough and it'll become a staple in your home.

Italian Florentine Cookies

Though Michael likes to make these delicate cookies on the grill, he shares a how-to for baking them in the oven as well.


Top Recipes from Symon's Dinners Cooking Out

Fire up the grill and head outside, because Michael Symon is sharing his best how-tos for summer cooking.

Ranched-Rubbed Pork Ribs

Michael makes his homemade Ranch Rub using a combo of dried spices and herbs like dill, chives and parsley. Bake the ribs in the oven if an outdoor grill isn&rsquot available.

Spatchcoked Smoked Turkey

Michael removes the backbone from the turkey and flattens the bird like a book, which helps the meat cook more quickly and more evenly. The maple-garlic marinade becomes a sweet-savory glaze after a few hours on the grill.

Turkey Gravy

No turkey drippings? No problem! They're not essential to making this rich gravy. Michael says you can use butter instead.

"Almost Famous" Corn Pudding

There's no shame in taking a few shortcuts in the kitchen, especially for a big meal like Thanksgiving. This recipe comes together easily, thanks to boxed corn muffin mix, canned creamed corn and frozen corn kernels.

Pecan Tassies

A bit of cream cheese delivers a subtle tangy bite to the dough for this gooey spiced dessert.

Charred Green Bean Salad

Instead of the usually heavy green bean casserole, switch up your holiday feast and serve this vibrant salad. Fresh garlic, tangy lemon juice and fragrant oregano brighten up the flavors.

Fettuccine with Smoked Tomato Sauce

You can cook Michael&rsquos homemade sauce over medium-high heat on a stovetop, but using indirect heat from a charcoal grill will add a delicious smokiness to the tomatoes and bacon.

Watermelon and Feta Salad

Michael dresses this salad with a homemade vinaigrette, featuring spicy Fresno chiles and fragrant fresh mint.

Fried New Potatoes

Once the potatoes are cooked through and all the boiling water has evaporated, lightly smash the spuds, drizzle them with olive oil and cook them to ensure the skin is extra crispy.

Red Wine-Poached Fruit

Poaching pears in red wine turns the fruit a gorgeous ruby-red color and infuses it with tons of flavor. Use them to top all kinds of desserts, like ice cream or pound cake.

Rose Sangria

Peaches, lemons, oranges AND strawberries are muddled together to make this refreshing cocktail. Stir in your favorite rose wine and top with seltzer for a bubbly drink.

Grilled Peaches with Citrus Mascarpone

Honey, lemon juice and butter help caramelize the natural sugars from the peaches as they cook. Top this dessert with salted, roasted almonds and crumbled shortbread cookies for an added crunch!

Stuffed Squash Blossoms

Squash blossoms can be eaten in salads or sauteed, but one of Michael&rsquos favorite ways to cook the flavorful petals is to stuff them with creamy ricotta and herbs, and then fry them.

Baked Sweet Potatoes with Charred Onion Ranch Dip

When it comes to charring onions and leeks, Michael says he avoids coating them in oil to prevent overly greasy vegetables and fire flare ups.

Ouzo Spritz with Pickled Watermelon Rind

Michael&rsquos pickled watermelon rind is a welcome contrast to the sweet anise-flavored ouzo liquor in this cocktail.

Smoked and Steamed Artichokes

Michael serves these smoky artichokes with a homemade garlicky vinaigrette with herbs and lemon.

Grilled Corn with Ranchovy Butter

Mashed anchovies add a salty, briny flavor to the herb butter, which takes this corn to the next level.

Clams with Sausage and Peppers over Rice Pilaf

Toast the spices in a pan for two minutes before adding the stock to boost the warm flavors of the coriander, cumin and nutmeg.

Antipasti Salad with Campfire Dressing

The secret to Michael&rsquos smoky red wine-oregano vinaigrette is charred red onion. He keeps the onion with the skin on pricks it all over before putting it on the grill to add smoky flavors.

Cherry Polenta Cake

Customize this fluffy almond-flavored cake with your favorite stone fruit!

Beer-Battered Fluke with Jalapeno Tartar Sauce

Tangy Dijon mustard and fresh lime juice add bright flavors to Michael&rsquos creamy tartar sauce. It&rsquos a perfect pairing for the golden, lightly fried fish.

Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions

Instead of the usual shaved gyro meat, Michael uses juicy lamb patties to star in his Greek-inspired burgers.

Chicken Parmesan Meatballs with Soft Polenta

Not only does ricotta cheese add richness to Michael&rsquos herby meatballs, but it also delivers moisture, which means the finished product will be flavorful and tender.

Mom’s Salad

It&rsquos all about the vinaigrette in this five-minute salad. The combo of fresh oregano and garlic promises a bright taste you&rsquoll love.

Smokey Mac and Cheese

Take it from Michael &mdash the key to making mac and cheese outdoors is setting up the grill for indirect heat. This will let you gently cook the ingredients for a while without burning them.

Grilled Apple Crisp

There&rsquos a layer of tender apples nestled below Michael&rsquos buttery cinnamon-sugar topping.

Vodka Punch

A can of spicy ginger ale balances the sweetness of the cranberry and pineapple juices in this refreshing spiked sipper.

Grilled Potato Salad

Who says potato salad has to be served cold with gloopy mayo? Michael rethinks the classic picnic side dish by making a warm salad tossed with a mustard-spiked vinaigrette and toasted peanuts for crunch.

Sticky Ribs

Michael's dad is a fan of these wonderfully saucy ribs. They're lacquered with a thick sweet-savory glaze made with soy sauce, brown sugar, beer and ketchup. Hot tip: You're going to need extra napkins with this one!

Death by Chocolate Cookies

Chocoholics, these cookies are for you. But don't worry they're not overly sweet. Michael balances the instant chocolate pudding mix and chocolate chips by mixing in crushed salted pretzel rods and finishing with flaky sea salt.

Grilled Chicken with Redeye BBQ Sauce

Follow Michael's tips for getting juicy, perfectly tender grilled chicken every time. Bonus: You can use whatever barbecue sauce you like most, even one from a bottle.

Kentucky Mule

For a Southern twist on the classic Moscow mule, skip the vodka and use bourbon instead.

Pickle Coleslaw

Bright and tangy, Michael's simple slaw can be prepped in just 15 minutes.

Grilled Skirt Steak with Sticky Barbecue Onions

A quick char over direct heat is all it takes to turn out Michael's perfectly juicy steak.

Cheesy Hash Brown Potatoes

Rich and decadent, these skillet spuds get a boost of freshness from fragrant thyme.

Cast-Iron Chicken and Dumplings

Fluffy, buttery and perfectly rich, Michael's biscuits are laced with cheese and jalapeno, so they hold up well to the savory stew bubbling underneath.

Bananas Foster

Look at that glass-like layer of sugar atop on the bananas! It adds a welcome crunchy texture to the sweet, tender fruit.

Three-Cheese Calzones

A blend of mozzarella, ricotta and pecorino cheeses offers the perfect balance of flavors and textures to the filling of Michael's golden-brown calzones.

Grilled White Pizza

Master Michael's five-ingredient pizza dough and it'll become a staple in your home.

Italian Florentine Cookies

Though Michael likes to make these delicate cookies on the grill, he shares a how-to for baking them in the oven as well.


Top Recipes from Symon's Dinners Cooking Out

Fire up the grill and head outside, because Michael Symon is sharing his best how-tos for summer cooking.

Ranched-Rubbed Pork Ribs

Michael makes his homemade Ranch Rub using a combo of dried spices and herbs like dill, chives and parsley. Bake the ribs in the oven if an outdoor grill isn&rsquot available.

Spatchcoked Smoked Turkey

Michael removes the backbone from the turkey and flattens the bird like a book, which helps the meat cook more quickly and more evenly. The maple-garlic marinade becomes a sweet-savory glaze after a few hours on the grill.

Turkey Gravy

No turkey drippings? No problem! They're not essential to making this rich gravy. Michael says you can use butter instead.

"Almost Famous" Corn Pudding

There's no shame in taking a few shortcuts in the kitchen, especially for a big meal like Thanksgiving. This recipe comes together easily, thanks to boxed corn muffin mix, canned creamed corn and frozen corn kernels.

Pecan Tassies

A bit of cream cheese delivers a subtle tangy bite to the dough for this gooey spiced dessert.

Charred Green Bean Salad

Instead of the usually heavy green bean casserole, switch up your holiday feast and serve this vibrant salad. Fresh garlic, tangy lemon juice and fragrant oregano brighten up the flavors.

Fettuccine with Smoked Tomato Sauce

You can cook Michael&rsquos homemade sauce over medium-high heat on a stovetop, but using indirect heat from a charcoal grill will add a delicious smokiness to the tomatoes and bacon.

Watermelon and Feta Salad

Michael dresses this salad with a homemade vinaigrette, featuring spicy Fresno chiles and fragrant fresh mint.

Fried New Potatoes

Once the potatoes are cooked through and all the boiling water has evaporated, lightly smash the spuds, drizzle them with olive oil and cook them to ensure the skin is extra crispy.

Red Wine-Poached Fruit

Poaching pears in red wine turns the fruit a gorgeous ruby-red color and infuses it with tons of flavor. Use them to top all kinds of desserts, like ice cream or pound cake.

Rose Sangria

Peaches, lemons, oranges AND strawberries are muddled together to make this refreshing cocktail. Stir in your favorite rose wine and top with seltzer for a bubbly drink.

Grilled Peaches with Citrus Mascarpone

Honey, lemon juice and butter help caramelize the natural sugars from the peaches as they cook. Top this dessert with salted, roasted almonds and crumbled shortbread cookies for an added crunch!

Stuffed Squash Blossoms

Squash blossoms can be eaten in salads or sauteed, but one of Michael&rsquos favorite ways to cook the flavorful petals is to stuff them with creamy ricotta and herbs, and then fry them.

Baked Sweet Potatoes with Charred Onion Ranch Dip

When it comes to charring onions and leeks, Michael says he avoids coating them in oil to prevent overly greasy vegetables and fire flare ups.

Ouzo Spritz with Pickled Watermelon Rind

Michael&rsquos pickled watermelon rind is a welcome contrast to the sweet anise-flavored ouzo liquor in this cocktail.

Smoked and Steamed Artichokes

Michael serves these smoky artichokes with a homemade garlicky vinaigrette with herbs and lemon.

Grilled Corn with Ranchovy Butter

Mashed anchovies add a salty, briny flavor to the herb butter, which takes this corn to the next level.

Clams with Sausage and Peppers over Rice Pilaf

Toast the spices in a pan for two minutes before adding the stock to boost the warm flavors of the coriander, cumin and nutmeg.

Antipasti Salad with Campfire Dressing

The secret to Michael&rsquos smoky red wine-oregano vinaigrette is charred red onion. He keeps the onion with the skin on pricks it all over before putting it on the grill to add smoky flavors.

Cherry Polenta Cake

Customize this fluffy almond-flavored cake with your favorite stone fruit!

Beer-Battered Fluke with Jalapeno Tartar Sauce

Tangy Dijon mustard and fresh lime juice add bright flavors to Michael&rsquos creamy tartar sauce. It&rsquos a perfect pairing for the golden, lightly fried fish.

Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions

Instead of the usual shaved gyro meat, Michael uses juicy lamb patties to star in his Greek-inspired burgers.

Chicken Parmesan Meatballs with Soft Polenta

Not only does ricotta cheese add richness to Michael&rsquos herby meatballs, but it also delivers moisture, which means the finished product will be flavorful and tender.

Mom’s Salad

It&rsquos all about the vinaigrette in this five-minute salad. The combo of fresh oregano and garlic promises a bright taste you&rsquoll love.

Smokey Mac and Cheese

Take it from Michael &mdash the key to making mac and cheese outdoors is setting up the grill for indirect heat. This will let you gently cook the ingredients for a while without burning them.

Grilled Apple Crisp

There&rsquos a layer of tender apples nestled below Michael&rsquos buttery cinnamon-sugar topping.

Vodka Punch

A can of spicy ginger ale balances the sweetness of the cranberry and pineapple juices in this refreshing spiked sipper.

Grilled Potato Salad

Who says potato salad has to be served cold with gloopy mayo? Michael rethinks the classic picnic side dish by making a warm salad tossed with a mustard-spiked vinaigrette and toasted peanuts for crunch.

Sticky Ribs

Michael's dad is a fan of these wonderfully saucy ribs. They're lacquered with a thick sweet-savory glaze made with soy sauce, brown sugar, beer and ketchup. Hot tip: You're going to need extra napkins with this one!

Death by Chocolate Cookies

Chocoholics, these cookies are for you. But don't worry they're not overly sweet. Michael balances the instant chocolate pudding mix and chocolate chips by mixing in crushed salted pretzel rods and finishing with flaky sea salt.

Grilled Chicken with Redeye BBQ Sauce

Follow Michael's tips for getting juicy, perfectly tender grilled chicken every time. Bonus: You can use whatever barbecue sauce you like most, even one from a bottle.

Kentucky Mule

For a Southern twist on the classic Moscow mule, skip the vodka and use bourbon instead.

Pickle Coleslaw

Bright and tangy, Michael's simple slaw can be prepped in just 15 minutes.

Grilled Skirt Steak with Sticky Barbecue Onions

A quick char over direct heat is all it takes to turn out Michael's perfectly juicy steak.

Cheesy Hash Brown Potatoes

Rich and decadent, these skillet spuds get a boost of freshness from fragrant thyme.

Cast-Iron Chicken and Dumplings

Fluffy, buttery and perfectly rich, Michael's biscuits are laced with cheese and jalapeno, so they hold up well to the savory stew bubbling underneath.

Bananas Foster

Look at that glass-like layer of sugar atop on the bananas! It adds a welcome crunchy texture to the sweet, tender fruit.

Three-Cheese Calzones

A blend of mozzarella, ricotta and pecorino cheeses offers the perfect balance of flavors and textures to the filling of Michael's golden-brown calzones.

Grilled White Pizza

Master Michael's five-ingredient pizza dough and it'll become a staple in your home.

Italian Florentine Cookies

Though Michael likes to make these delicate cookies on the grill, he shares a how-to for baking them in the oven as well.


Top Recipes from Symon's Dinners Cooking Out

Fire up the grill and head outside, because Michael Symon is sharing his best how-tos for summer cooking.

Ranched-Rubbed Pork Ribs

Michael makes his homemade Ranch Rub using a combo of dried spices and herbs like dill, chives and parsley. Bake the ribs in the oven if an outdoor grill isn&rsquot available.

Spatchcoked Smoked Turkey

Michael removes the backbone from the turkey and flattens the bird like a book, which helps the meat cook more quickly and more evenly. The maple-garlic marinade becomes a sweet-savory glaze after a few hours on the grill.

Turkey Gravy

No turkey drippings? No problem! They're not essential to making this rich gravy. Michael says you can use butter instead.

"Almost Famous" Corn Pudding

There's no shame in taking a few shortcuts in the kitchen, especially for a big meal like Thanksgiving. This recipe comes together easily, thanks to boxed corn muffin mix, canned creamed corn and frozen corn kernels.

Pecan Tassies

A bit of cream cheese delivers a subtle tangy bite to the dough for this gooey spiced dessert.

Charred Green Bean Salad

Instead of the usually heavy green bean casserole, switch up your holiday feast and serve this vibrant salad. Fresh garlic, tangy lemon juice and fragrant oregano brighten up the flavors.

Fettuccine with Smoked Tomato Sauce

You can cook Michael&rsquos homemade sauce over medium-high heat on a stovetop, but using indirect heat from a charcoal grill will add a delicious smokiness to the tomatoes and bacon.

Watermelon and Feta Salad

Michael dresses this salad with a homemade vinaigrette, featuring spicy Fresno chiles and fragrant fresh mint.

Fried New Potatoes

Once the potatoes are cooked through and all the boiling water has evaporated, lightly smash the spuds, drizzle them with olive oil and cook them to ensure the skin is extra crispy.

Red Wine-Poached Fruit

Poaching pears in red wine turns the fruit a gorgeous ruby-red color and infuses it with tons of flavor. Use them to top all kinds of desserts, like ice cream or pound cake.

Rose Sangria

Peaches, lemons, oranges AND strawberries are muddled together to make this refreshing cocktail. Stir in your favorite rose wine and top with seltzer for a bubbly drink.

Grilled Peaches with Citrus Mascarpone

Honey, lemon juice and butter help caramelize the natural sugars from the peaches as they cook. Top this dessert with salted, roasted almonds and crumbled shortbread cookies for an added crunch!

Stuffed Squash Blossoms

Squash blossoms can be eaten in salads or sauteed, but one of Michael&rsquos favorite ways to cook the flavorful petals is to stuff them with creamy ricotta and herbs, and then fry them.

Baked Sweet Potatoes with Charred Onion Ranch Dip

When it comes to charring onions and leeks, Michael says he avoids coating them in oil to prevent overly greasy vegetables and fire flare ups.

Ouzo Spritz with Pickled Watermelon Rind

Michael&rsquos pickled watermelon rind is a welcome contrast to the sweet anise-flavored ouzo liquor in this cocktail.

Smoked and Steamed Artichokes

Michael serves these smoky artichokes with a homemade garlicky vinaigrette with herbs and lemon.

Grilled Corn with Ranchovy Butter

Mashed anchovies add a salty, briny flavor to the herb butter, which takes this corn to the next level.

Clams with Sausage and Peppers over Rice Pilaf

Toast the spices in a pan for two minutes before adding the stock to boost the warm flavors of the coriander, cumin and nutmeg.

Antipasti Salad with Campfire Dressing

The secret to Michael&rsquos smoky red wine-oregano vinaigrette is charred red onion. He keeps the onion with the skin on pricks it all over before putting it on the grill to add smoky flavors.

Cherry Polenta Cake

Customize this fluffy almond-flavored cake with your favorite stone fruit!

Beer-Battered Fluke with Jalapeno Tartar Sauce

Tangy Dijon mustard and fresh lime juice add bright flavors to Michael&rsquos creamy tartar sauce. It&rsquos a perfect pairing for the golden, lightly fried fish.

Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions

Instead of the usual shaved gyro meat, Michael uses juicy lamb patties to star in his Greek-inspired burgers.

Chicken Parmesan Meatballs with Soft Polenta

Not only does ricotta cheese add richness to Michael&rsquos herby meatballs, but it also delivers moisture, which means the finished product will be flavorful and tender.

Mom’s Salad

It&rsquos all about the vinaigrette in this five-minute salad. The combo of fresh oregano and garlic promises a bright taste you&rsquoll love.

Smokey Mac and Cheese

Take it from Michael &mdash the key to making mac and cheese outdoors is setting up the grill for indirect heat. This will let you gently cook the ingredients for a while without burning them.

Grilled Apple Crisp

There&rsquos a layer of tender apples nestled below Michael&rsquos buttery cinnamon-sugar topping.

Vodka Punch

A can of spicy ginger ale balances the sweetness of the cranberry and pineapple juices in this refreshing spiked sipper.

Grilled Potato Salad

Who says potato salad has to be served cold with gloopy mayo? Michael rethinks the classic picnic side dish by making a warm salad tossed with a mustard-spiked vinaigrette and toasted peanuts for crunch.

Sticky Ribs

Michael's dad is a fan of these wonderfully saucy ribs. They're lacquered with a thick sweet-savory glaze made with soy sauce, brown sugar, beer and ketchup. Hot tip: You're going to need extra napkins with this one!

Death by Chocolate Cookies

Chocoholics, these cookies are for you. But don't worry they're not overly sweet. Michael balances the instant chocolate pudding mix and chocolate chips by mixing in crushed salted pretzel rods and finishing with flaky sea salt.

Grilled Chicken with Redeye BBQ Sauce

Follow Michael's tips for getting juicy, perfectly tender grilled chicken every time. Bonus: You can use whatever barbecue sauce you like most, even one from a bottle.

Kentucky Mule

For a Southern twist on the classic Moscow mule, skip the vodka and use bourbon instead.

Pickle Coleslaw

Bright and tangy, Michael's simple slaw can be prepped in just 15 minutes.

Grilled Skirt Steak with Sticky Barbecue Onions

A quick char over direct heat is all it takes to turn out Michael's perfectly juicy steak.

Cheesy Hash Brown Potatoes

Rich and decadent, these skillet spuds get a boost of freshness from fragrant thyme.

Cast-Iron Chicken and Dumplings

Fluffy, buttery and perfectly rich, Michael's biscuits are laced with cheese and jalapeno, so they hold up well to the savory stew bubbling underneath.

Bananas Foster

Look at that glass-like layer of sugar atop on the bananas! It adds a welcome crunchy texture to the sweet, tender fruit.

Three-Cheese Calzones

A blend of mozzarella, ricotta and pecorino cheeses offers the perfect balance of flavors and textures to the filling of Michael's golden-brown calzones.

Grilled White Pizza

Master Michael's five-ingredient pizza dough and it'll become a staple in your home.

Italian Florentine Cookies

Though Michael likes to make these delicate cookies on the grill, he shares a how-to for baking them in the oven as well.


Top Recipes from Symon's Dinners Cooking Out

Fire up the grill and head outside, because Michael Symon is sharing his best how-tos for summer cooking.

Ranched-Rubbed Pork Ribs

Michael makes his homemade Ranch Rub using a combo of dried spices and herbs like dill, chives and parsley. Bake the ribs in the oven if an outdoor grill isn&rsquot available.

Spatchcoked Smoked Turkey

Michael removes the backbone from the turkey and flattens the bird like a book, which helps the meat cook more quickly and more evenly. The maple-garlic marinade becomes a sweet-savory glaze after a few hours on the grill.

Turkey Gravy

No turkey drippings? No problem! They're not essential to making this rich gravy. Michael says you can use butter instead.

"Almost Famous" Corn Pudding

There's no shame in taking a few shortcuts in the kitchen, especially for a big meal like Thanksgiving. This recipe comes together easily, thanks to boxed corn muffin mix, canned creamed corn and frozen corn kernels.

Pecan Tassies

A bit of cream cheese delivers a subtle tangy bite to the dough for this gooey spiced dessert.

Charred Green Bean Salad

Instead of the usually heavy green bean casserole, switch up your holiday feast and serve this vibrant salad. Fresh garlic, tangy lemon juice and fragrant oregano brighten up the flavors.

Fettuccine with Smoked Tomato Sauce

You can cook Michael&rsquos homemade sauce over medium-high heat on a stovetop, but using indirect heat from a charcoal grill will add a delicious smokiness to the tomatoes and bacon.

Watermelon and Feta Salad

Michael dresses this salad with a homemade vinaigrette, featuring spicy Fresno chiles and fragrant fresh mint.

Fried New Potatoes

Once the potatoes are cooked through and all the boiling water has evaporated, lightly smash the spuds, drizzle them with olive oil and cook them to ensure the skin is extra crispy.

Red Wine-Poached Fruit

Poaching pears in red wine turns the fruit a gorgeous ruby-red color and infuses it with tons of flavor. Use them to top all kinds of desserts, like ice cream or pound cake.

Rose Sangria

Peaches, lemons, oranges AND strawberries are muddled together to make this refreshing cocktail. Stir in your favorite rose wine and top with seltzer for a bubbly drink.

Grilled Peaches with Citrus Mascarpone

Honey, lemon juice and butter help caramelize the natural sugars from the peaches as they cook. Top this dessert with salted, roasted almonds and crumbled shortbread cookies for an added crunch!

Stuffed Squash Blossoms

Squash blossoms can be eaten in salads or sauteed, but one of Michael&rsquos favorite ways to cook the flavorful petals is to stuff them with creamy ricotta and herbs, and then fry them.

Baked Sweet Potatoes with Charred Onion Ranch Dip

When it comes to charring onions and leeks, Michael says he avoids coating them in oil to prevent overly greasy vegetables and fire flare ups.

Ouzo Spritz with Pickled Watermelon Rind

Michael&rsquos pickled watermelon rind is a welcome contrast to the sweet anise-flavored ouzo liquor in this cocktail.

Smoked and Steamed Artichokes

Michael serves these smoky artichokes with a homemade garlicky vinaigrette with herbs and lemon.

Grilled Corn with Ranchovy Butter

Mashed anchovies add a salty, briny flavor to the herb butter, which takes this corn to the next level.

Clams with Sausage and Peppers over Rice Pilaf

Toast the spices in a pan for two minutes before adding the stock to boost the warm flavors of the coriander, cumin and nutmeg.

Antipasti Salad with Campfire Dressing

The secret to Michael&rsquos smoky red wine-oregano vinaigrette is charred red onion. He keeps the onion with the skin on pricks it all over before putting it on the grill to add smoky flavors.

Cherry Polenta Cake

Customize this fluffy almond-flavored cake with your favorite stone fruit!

Beer-Battered Fluke with Jalapeno Tartar Sauce

Tangy Dijon mustard and fresh lime juice add bright flavors to Michael&rsquos creamy tartar sauce. It&rsquos a perfect pairing for the golden, lightly fried fish.

Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions

Instead of the usual shaved gyro meat, Michael uses juicy lamb patties to star in his Greek-inspired burgers.

Chicken Parmesan Meatballs with Soft Polenta

Not only does ricotta cheese add richness to Michael&rsquos herby meatballs, but it also delivers moisture, which means the finished product will be flavorful and tender.

Mom’s Salad

It&rsquos all about the vinaigrette in this five-minute salad. The combo of fresh oregano and garlic promises a bright taste you&rsquoll love.

Smokey Mac and Cheese

Take it from Michael &mdash the key to making mac and cheese outdoors is setting up the grill for indirect heat. This will let you gently cook the ingredients for a while without burning them.

Grilled Apple Crisp

There&rsquos a layer of tender apples nestled below Michael&rsquos buttery cinnamon-sugar topping.

Vodka Punch

A can of spicy ginger ale balances the sweetness of the cranberry and pineapple juices in this refreshing spiked sipper.

Grilled Potato Salad

Who says potato salad has to be served cold with gloopy mayo? Michael rethinks the classic picnic side dish by making a warm salad tossed with a mustard-spiked vinaigrette and toasted peanuts for crunch.

Sticky Ribs

Michael's dad is a fan of these wonderfully saucy ribs. They're lacquered with a thick sweet-savory glaze made with soy sauce, brown sugar, beer and ketchup. Hot tip: You're going to need extra napkins with this one!

Death by Chocolate Cookies

Chocoholics, these cookies are for you. But don't worry they're not overly sweet. Michael balances the instant chocolate pudding mix and chocolate chips by mixing in crushed salted pretzel rods and finishing with flaky sea salt.

Grilled Chicken with Redeye BBQ Sauce

Follow Michael's tips for getting juicy, perfectly tender grilled chicken every time. Bonus: You can use whatever barbecue sauce you like most, even one from a bottle.

Kentucky Mule

For a Southern twist on the classic Moscow mule, skip the vodka and use bourbon instead.

Pickle Coleslaw

Bright and tangy, Michael's simple slaw can be prepped in just 15 minutes.

Grilled Skirt Steak with Sticky Barbecue Onions

A quick char over direct heat is all it takes to turn out Michael's perfectly juicy steak.

Cheesy Hash Brown Potatoes

Rich and decadent, these skillet spuds get a boost of freshness from fragrant thyme.

Cast-Iron Chicken and Dumplings

Fluffy, buttery and perfectly rich, Michael's biscuits are laced with cheese and jalapeno, so they hold up well to the savory stew bubbling underneath.

Bananas Foster

Look at that glass-like layer of sugar atop on the bananas! It adds a welcome crunchy texture to the sweet, tender fruit.

Three-Cheese Calzones

A blend of mozzarella, ricotta and pecorino cheeses offers the perfect balance of flavors and textures to the filling of Michael's golden-brown calzones.

Grilled White Pizza

Master Michael's five-ingredient pizza dough and it'll become a staple in your home.

Italian Florentine Cookies

Though Michael likes to make these delicate cookies on the grill, he shares a how-to for baking them in the oven as well.


Top Recipes from Symon's Dinners Cooking Out

Fire up the grill and head outside, because Michael Symon is sharing his best how-tos for summer cooking.

Ranched-Rubbed Pork Ribs

Michael makes his homemade Ranch Rub using a combo of dried spices and herbs like dill, chives and parsley. Bake the ribs in the oven if an outdoor grill isn&rsquot available.

Spatchcoked Smoked Turkey

Michael removes the backbone from the turkey and flattens the bird like a book, which helps the meat cook more quickly and more evenly. The maple-garlic marinade becomes a sweet-savory glaze after a few hours on the grill.

Turkey Gravy

No turkey drippings? No problem! They're not essential to making this rich gravy. Michael says you can use butter instead.

"Almost Famous" Corn Pudding

There's no shame in taking a few shortcuts in the kitchen, especially for a big meal like Thanksgiving. This recipe comes together easily, thanks to boxed corn muffin mix, canned creamed corn and frozen corn kernels.

Pecan Tassies

A bit of cream cheese delivers a subtle tangy bite to the dough for this gooey spiced dessert.

Charred Green Bean Salad

Instead of the usually heavy green bean casserole, switch up your holiday feast and serve this vibrant salad. Fresh garlic, tangy lemon juice and fragrant oregano brighten up the flavors.

Fettuccine with Smoked Tomato Sauce

You can cook Michael&rsquos homemade sauce over medium-high heat on a stovetop, but using indirect heat from a charcoal grill will add a delicious smokiness to the tomatoes and bacon.

Watermelon and Feta Salad

Michael dresses this salad with a homemade vinaigrette, featuring spicy Fresno chiles and fragrant fresh mint.

Fried New Potatoes

Once the potatoes are cooked through and all the boiling water has evaporated, lightly smash the spuds, drizzle them with olive oil and cook them to ensure the skin is extra crispy.

Red Wine-Poached Fruit

Poaching pears in red wine turns the fruit a gorgeous ruby-red color and infuses it with tons of flavor. Use them to top all kinds of desserts, like ice cream or pound cake.

Rose Sangria

Peaches, lemons, oranges AND strawberries are muddled together to make this refreshing cocktail. Stir in your favorite rose wine and top with seltzer for a bubbly drink.

Grilled Peaches with Citrus Mascarpone

Honey, lemon juice and butter help caramelize the natural sugars from the peaches as they cook. Top this dessert with salted, roasted almonds and crumbled shortbread cookies for an added crunch!

Stuffed Squash Blossoms

Squash blossoms can be eaten in salads or sauteed, but one of Michael&rsquos favorite ways to cook the flavorful petals is to stuff them with creamy ricotta and herbs, and then fry them.

Baked Sweet Potatoes with Charred Onion Ranch Dip

When it comes to charring onions and leeks, Michael says he avoids coating them in oil to prevent overly greasy vegetables and fire flare ups.

Ouzo Spritz with Pickled Watermelon Rind

Michael&rsquos pickled watermelon rind is a welcome contrast to the sweet anise-flavored ouzo liquor in this cocktail.

Smoked and Steamed Artichokes

Michael serves these smoky artichokes with a homemade garlicky vinaigrette with herbs and lemon.

Grilled Corn with Ranchovy Butter

Mashed anchovies add a salty, briny flavor to the herb butter, which takes this corn to the next level.

Clams with Sausage and Peppers over Rice Pilaf

Toast the spices in a pan for two minutes before adding the stock to boost the warm flavors of the coriander, cumin and nutmeg.

Antipasti Salad with Campfire Dressing

The secret to Michael&rsquos smoky red wine-oregano vinaigrette is charred red onion. He keeps the onion with the skin on pricks it all over before putting it on the grill to add smoky flavors.

Cherry Polenta Cake

Customize this fluffy almond-flavored cake with your favorite stone fruit!

Beer-Battered Fluke with Jalapeno Tartar Sauce

Tangy Dijon mustard and fresh lime juice add bright flavors to Michael&rsquos creamy tartar sauce. It&rsquos a perfect pairing for the golden, lightly fried fish.

Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions

Instead of the usual shaved gyro meat, Michael uses juicy lamb patties to star in his Greek-inspired burgers.

Chicken Parmesan Meatballs with Soft Polenta

Not only does ricotta cheese add richness to Michael&rsquos herby meatballs, but it also delivers moisture, which means the finished product will be flavorful and tender.

Mom’s Salad

It&rsquos all about the vinaigrette in this five-minute salad. The combo of fresh oregano and garlic promises a bright taste you&rsquoll love.

Smokey Mac and Cheese

Take it from Michael &mdash the key to making mac and cheese outdoors is setting up the grill for indirect heat. This will let you gently cook the ingredients for a while without burning them.

Grilled Apple Crisp

There&rsquos a layer of tender apples nestled below Michael&rsquos buttery cinnamon-sugar topping.

Vodka Punch

A can of spicy ginger ale balances the sweetness of the cranberry and pineapple juices in this refreshing spiked sipper.

Grilled Potato Salad

Who says potato salad has to be served cold with gloopy mayo? Michael rethinks the classic picnic side dish by making a warm salad tossed with a mustard-spiked vinaigrette and toasted peanuts for crunch.

Sticky Ribs

Michael's dad is a fan of these wonderfully saucy ribs. They're lacquered with a thick sweet-savory glaze made with soy sauce, brown sugar, beer and ketchup. Hot tip: You're going to need extra napkins with this one!

Death by Chocolate Cookies

Chocoholics, these cookies are for you. But don't worry they're not overly sweet. Michael balances the instant chocolate pudding mix and chocolate chips by mixing in crushed salted pretzel rods and finishing with flaky sea salt.

Grilled Chicken with Redeye BBQ Sauce

Follow Michael's tips for getting juicy, perfectly tender grilled chicken every time. Bonus: You can use whatever barbecue sauce you like most, even one from a bottle.

Kentucky Mule

For a Southern twist on the classic Moscow mule, skip the vodka and use bourbon instead.

Pickle Coleslaw

Bright and tangy, Michael's simple slaw can be prepped in just 15 minutes.

Grilled Skirt Steak with Sticky Barbecue Onions

A quick char over direct heat is all it takes to turn out Michael's perfectly juicy steak.

Cheesy Hash Brown Potatoes

Rich and decadent, these skillet spuds get a boost of freshness from fragrant thyme.

Cast-Iron Chicken and Dumplings

Fluffy, buttery and perfectly rich, Michael's biscuits are laced with cheese and jalapeno, so they hold up well to the savory stew bubbling underneath.

Bananas Foster

Look at that glass-like layer of sugar atop on the bananas! It adds a welcome crunchy texture to the sweet, tender fruit.

Three-Cheese Calzones

A blend of mozzarella, ricotta and pecorino cheeses offers the perfect balance of flavors and textures to the filling of Michael's golden-brown calzones.

Grilled White Pizza

Master Michael's five-ingredient pizza dough and it'll become a staple in your home.

Italian Florentine Cookies

Though Michael likes to make these delicate cookies on the grill, he shares a how-to for baking them in the oven as well.


Top Recipes from Symon's Dinners Cooking Out

Fire up the grill and head outside, because Michael Symon is sharing his best how-tos for summer cooking.

Ranched-Rubbed Pork Ribs

Michael makes his homemade Ranch Rub using a combo of dried spices and herbs like dill, chives and parsley. Bake the ribs in the oven if an outdoor grill isn&rsquot available.

Spatchcoked Smoked Turkey

Michael removes the backbone from the turkey and flattens the bird like a book, which helps the meat cook more quickly and more evenly. The maple-garlic marinade becomes a sweet-savory glaze after a few hours on the grill.

Turkey Gravy

No turkey drippings? No problem! They're not essential to making this rich gravy. Michael says you can use butter instead.

"Almost Famous" Corn Pudding

There's no shame in taking a few shortcuts in the kitchen, especially for a big meal like Thanksgiving. This recipe comes together easily, thanks to boxed corn muffin mix, canned creamed corn and frozen corn kernels.

Pecan Tassies

A bit of cream cheese delivers a subtle tangy bite to the dough for this gooey spiced dessert.

Charred Green Bean Salad

Instead of the usually heavy green bean casserole, switch up your holiday feast and serve this vibrant salad. Fresh garlic, tangy lemon juice and fragrant oregano brighten up the flavors.

Fettuccine with Smoked Tomato Sauce

You can cook Michael&rsquos homemade sauce over medium-high heat on a stovetop, but using indirect heat from a charcoal grill will add a delicious smokiness to the tomatoes and bacon.

Watermelon and Feta Salad

Michael dresses this salad with a homemade vinaigrette, featuring spicy Fresno chiles and fragrant fresh mint.

Fried New Potatoes

Once the potatoes are cooked through and all the boiling water has evaporated, lightly smash the spuds, drizzle them with olive oil and cook them to ensure the skin is extra crispy.

Red Wine-Poached Fruit

Poaching pears in red wine turns the fruit a gorgeous ruby-red color and infuses it with tons of flavor. Use them to top all kinds of desserts, like ice cream or pound cake.

Rose Sangria

Peaches, lemons, oranges AND strawberries are muddled together to make this refreshing cocktail. Stir in your favorite rose wine and top with seltzer for a bubbly drink.

Grilled Peaches with Citrus Mascarpone

Honey, lemon juice and butter help caramelize the natural sugars from the peaches as they cook. Top this dessert with salted, roasted almonds and crumbled shortbread cookies for an added crunch!

Stuffed Squash Blossoms

Squash blossoms can be eaten in salads or sauteed, but one of Michael&rsquos favorite ways to cook the flavorful petals is to stuff them with creamy ricotta and herbs, and then fry them.

Baked Sweet Potatoes with Charred Onion Ranch Dip

When it comes to charring onions and leeks, Michael says he avoids coating them in oil to prevent overly greasy vegetables and fire flare ups.

Ouzo Spritz with Pickled Watermelon Rind

Michael&rsquos pickled watermelon rind is a welcome contrast to the sweet anise-flavored ouzo liquor in this cocktail.

Smoked and Steamed Artichokes

Michael serves these smoky artichokes with a homemade garlicky vinaigrette with herbs and lemon.

Grilled Corn with Ranchovy Butter

Mashed anchovies add a salty, briny flavor to the herb butter, which takes this corn to the next level.

Clams with Sausage and Peppers over Rice Pilaf

Toast the spices in a pan for two minutes before adding the stock to boost the warm flavors of the coriander, cumin and nutmeg.

Antipasti Salad with Campfire Dressing

The secret to Michael&rsquos smoky red wine-oregano vinaigrette is charred red onion. He keeps the onion with the skin on pricks it all over before putting it on the grill to add smoky flavors.

Cherry Polenta Cake

Customize this fluffy almond-flavored cake with your favorite stone fruit!

Beer-Battered Fluke with Jalapeno Tartar Sauce

Tangy Dijon mustard and fresh lime juice add bright flavors to Michael&rsquos creamy tartar sauce. It&rsquos a perfect pairing for the golden, lightly fried fish.

Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions

Instead of the usual shaved gyro meat, Michael uses juicy lamb patties to star in his Greek-inspired burgers.

Chicken Parmesan Meatballs with Soft Polenta

Not only does ricotta cheese add richness to Michael&rsquos herby meatballs, but it also delivers moisture, which means the finished product will be flavorful and tender.

Mom’s Salad

It&rsquos all about the vinaigrette in this five-minute salad. The combo of fresh oregano and garlic promises a bright taste you&rsquoll love.

Smokey Mac and Cheese

Take it from Michael &mdash the key to making mac and cheese outdoors is setting up the grill for indirect heat. This will let you gently cook the ingredients for a while without burning them.

Grilled Apple Crisp

There&rsquos a layer of tender apples nestled below Michael&rsquos buttery cinnamon-sugar topping.

Vodka Punch

A can of spicy ginger ale balances the sweetness of the cranberry and pineapple juices in this refreshing spiked sipper.

Grilled Potato Salad

Who says potato salad has to be served cold with gloopy mayo? Michael rethinks the classic picnic side dish by making a warm salad tossed with a mustard-spiked vinaigrette and toasted peanuts for crunch.

Sticky Ribs

Michael's dad is a fan of these wonderfully saucy ribs. They're lacquered with a thick sweet-savory glaze made with soy sauce, brown sugar, beer and ketchup. Hot tip: You're going to need extra napkins with this one!

Death by Chocolate Cookies

Chocoholics, these cookies are for you. But don't worry they're not overly sweet. Michael balances the instant chocolate pudding mix and chocolate chips by mixing in crushed salted pretzel rods and finishing with flaky sea salt.

Grilled Chicken with Redeye BBQ Sauce

Follow Michael's tips for getting juicy, perfectly tender grilled chicken every time. Bonus: You can use whatever barbecue sauce you like most, even one from a bottle.

Kentucky Mule

For a Southern twist on the classic Moscow mule, skip the vodka and use bourbon instead.

Pickle Coleslaw

Bright and tangy, Michael's simple slaw can be prepped in just 15 minutes.

Grilled Skirt Steak with Sticky Barbecue Onions

A quick char over direct heat is all it takes to turn out Michael's perfectly juicy steak.

Cheesy Hash Brown Potatoes

Rich and decadent, these skillet spuds get a boost of freshness from fragrant thyme.

Cast-Iron Chicken and Dumplings

Fluffy, buttery and perfectly rich, Michael's biscuits are laced with cheese and jalapeno, so they hold up well to the savory stew bubbling underneath.

Bananas Foster

Look at that glass-like layer of sugar atop on the bananas! It adds a welcome crunchy texture to the sweet, tender fruit.

Three-Cheese Calzones

A blend of mozzarella, ricotta and pecorino cheeses offers the perfect balance of flavors and textures to the filling of Michael's golden-brown calzones.

Grilled White Pizza

Master Michael's five-ingredient pizza dough and it'll become a staple in your home.

Italian Florentine Cookies

Though Michael likes to make these delicate cookies on the grill, he shares a how-to for baking them in the oven as well.


Watch the video: Marc Murphy Makes Carbonara - Hanging with Harris (May 2022).