13 strip recipes

Slow cooker beef chuck strips smothered in a tangy barbecue-molasses sauce with bell peppers, onions, and mushrooms. Dump it in, walk away, and come back to dinner.

Swedish strips press into a sheet pan, bake into golden shortbread, then get topped with warm jam and a snow of powdered sugar. One pan, 48 bars, zero rolling required.

Cinnamon sugar cookie strips with a walnut crunch topping, pressed into a pan and baked until golden. A simple egg wash gives these crisp, buttery bars their signature shine.

New York strip steak marinated in light teriyaki sauce with garlic and black pepper for 45 minutes, then grilled or broiled to your preferred doneness. Just 4 ingredients.

Tender buttermilk dumplings rolled out, cut into strips, and boiled in chicken broth until puffy and soft. Just 6 ingredients and 30 minutes for old-fashioned comfort from scratch.

Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.

Cocoa dough shaped into long rolls, baked, then sliced on the diagonal into elegant strip cookies loaded with chocolate chips. Drizzle with melted white or dark chocolate for a bakery finish.

Grilled hoisin-marinated pork strips tucked into crisp lettuce cups with rice noodles, crunchy veggies, and a sweet peanut-chile dipping sauce. A fresh, hands-on Thai dinner for a crowd.

Kangaroo strips wok-tossed with baby bok choy in a chilli black bean sauce made with rice wine, soy sauce, ginger, and fish sauce. A fast Australian-Asian fusion stir-fry ready in 35 minutes.

Thin somen noodles stir-fried with seared steak strips, serrano chilies, fresh mint, and a soy-oyster sauce glaze. A fast, fiery Asian noodle bowl.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Hot-smoked striped bass over arugula with a Dijon and roasted garlic vinaigrette. Smoky fish, peppery greens, and a tangy balsamic emulsion in 30 minutes on the smoker.

Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.