Super simple yet super stunning, this fancy-pants, pan-seared, soy-glazed sea bass with cucumber salsa will rock your world.
If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.
You haven’t lived until you’ve had chicken karaage, which is marinated, dredged, and fried twice until oh so nice.
You know how sometimes you try to recreate a restaurant classic at home and it doesn’t work? This isn’t one of those times.
Behold, one of the most beautiful briskets you’ll ever pull off your backyard barbecue. Truly. Here’s how.
This crazily creative departure from convention jumbles together scallops, jicama, peanuts, and pork rinds to stunning effect.
There’s adobo and then there’s adobo. But let’s not get hung up on semantics. Not when these pork chops are waiting to be devoured.
Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Good. Then you’ve got the makings for the easiest enchiladas ever.
Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
If ever there was an unabashedly, unapologetically girlie burger, this is it. Still, we’ve seen guys polish them off without complaint.
Here’s to a long life and a merry one, a quick death and an easy one, a pretty girl and an honest one, a cold pint–and another one!
The toastiness of porter + the sweetness of root vegetables + the spiciness of mustard = our type of braise.
An uber-tender roast and crisp-as-can-be roasted spuds that’re both proper and ridiculously untraditional.
These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.
We’ve something of a crush on author Jesse Griffiths, and it has everything to do with his way with venison.
What defines the quintessential classic cheeseburger? It’s quite the personal experience. Yet we’ve got a foolproof technique.
Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
This five-ingredient fix, a restaurant classic as well as a simple weeknight supper, will have you practicing your acceptance speech.
This good old-fashioned soup has a frugal heartiness once needed by day laborers, a satiating subtleness now appreciated by foodies.
This recipe turns out terrific barbacoa—you know, spiced shredded meat—of all sorts with barely any effort.
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