Steaks are the undisputed stars of summer grilling season, but these top-rated summer side dishes for steak are positively ...

Chef Karen Akunowicz’s broccoli Caesar salad is one of the most incredible things I’ve ever eaten. Since the day I first tried it, I knew I needed to figure out how to re-create something like it in ...

While bacon and broccoli are roasting, whisk together lemon juice, mustard, honey, 1 grated garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; set aside.

The Neelys: Sour cream, mayonnaise, and a hint of celery seed form the dressing for this salad. It’s tossed with blanched broccoli florets, sliced onion, and grated cheddar.

Once the water is boiling, submerge the asparagus for a minute or two until it is bright green. (Time will vary depending on the thickness of your asparagus.) Remove from the pot and plunge into ...

Serves 4 to 6. Tossed in a punchy honey-mustard vinaigrette, this salad gets plenty of pop from dried cranberries and crunch from toasted hazelnuts.

Place on the wire rack. Step 7: Cook steak and vegetables for 15 to 20 minutes more, or until steak is done to your preference. Step 8: Remove from the oven and let rest 5 minutes.

Whisk in 1 tablespoon warm water, or more if needed. 2. Spoon the dressing over the salad and toss well. Garnish with extra dill. Sheryl Julian. Adapted from “Tenderheart” ...

Grill, turning once, until the broccoli is evenly charred and tender and the steak is well-seared, 10 to 12 minutes. The sauce will be simmering alongside for the same amount of time.

In a large bowl, toss the broccoli quarters with the olive oil, salt and pepper to coat. Place the broccoli on a hot grill and cook until lightly charred on all sides, turning as needed, about 10 ...

You could also toss in grated cheddar or Monterey Jack, or crumbled blue cheese; you could add pine nuts or toasted almonds; you could even use, as our friend did, sun-dried cranberries.