Chef Greg Higgins of Portland is a genius at pairing food and beer. He likes this savory tart with an Alsatian brew but you can serve it to dad with his favorite beer. Cut into bite-size pieces for snacking.
Dad will love these meaty bites. You’ll love that you can make the steak a day or two ahead of time and keep chilled until you’re ready to assemble. Feel free to use your favorite dried fruit in place of mango.
The ever-evolving burger at Arc restaurant in Costa Mesa, CA always calls for three types of meat. This version from Chef Noah von Blöm mixes ground rib-eye, boneless short ribs, and bacon. Doesn’t dad deserve a deluxe burger this year?
Grilled Rib-Eye Steaks with Blistered Padrón Peppers
Seattle chef Matthew Dillion was inspired by meals in the Spanish countryside when he created this tender, juicy rib-eye recipe for the grill. A super yummy but simple sauce combines resting juices with a touch of cider vinegar and honey.
Russet potatoes are the perfect variety for this classic salad because they’re tender and will crumble just the right amount when mixed with the tangy mayonnaise dressing. Serve it with grilled meat, fish, or chicken at your Father’s Day barbecue.
We tried several approaches to frying potatoes and settled on this low heat method from French chef Joël Robuchon. It takes a little time but you’ll be rewarded with crunchy fries every time! Serve them with your favorite burger recipe.
Crunchy malted milk balls and creamy ice cream combine in the perfect summer dessert. Top it off with a layer of chocolate frosting and a mound of whipped cream for an unforgettable treat that’s sure to become a Father’s Day tradition.