Unlike many of the French brasseries that inspired it, La Serre also serves breakfast. Quiche, french toast and omelettes ...

Applebee's honey pepper sauce is a sweet and savory condiment that customers love. It's used with appetizers like chicken ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. The bay infuses the meat with its ...

Stir in 1/4 finely chopped medium red onion, 1/2 cup coarsely chopped fresh cilantro, 2 tablespoons lime juice, 1 finely ...

The best way to tell when it is cooked to your liking is to use a temperature probe - for a rare steak you need an internal temperature of 50 degrees, medium-rare 55 degrees, medium 58-60 degrees ...

Return beef to skillet and add sauce; season with salt and pepper, if needed. Cook, stirring, until sauce is glossy, about 2 minutes more. Divide rice among plates. Spoon steak mixture over.

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Sprinkle with salt and pepper to taste. A meat thermometer should read 130 degrees for medium-rare for a 1/2-inch-thick steak. Cook 1 to 2 minutes longer for a thicker steak.

The pepper should be coarser than ground pepper but fine enough to eat without choking. Finely chop the onion. Crush and chop the garlic. 3 Sauce Braai the blocks of fat in the pan on the fire. When ...