Let’s pretend, just for a moment, that we don’t mind stereotypes, shall we? Though this sammie can still make The Woman hungry.
Butter is nice, but we have a hunch you may find this tangy, spicy, cooling drizzle of yogurt, honey, and curry to be just as swell.
Nope, this isn’t bulgogi, the classic Korean barbecue. But like its inspiration, this little number is salty, sweet, and oh so succulent.
This simple godsend of a side dish means not just superbly satiating spuds but a respite from turning on the oven.
We can certainly understand why street food has catapulted into trendiness, assuming it all tastes as soulful as these skewers.
A weeknight riff on slow-roasted pulled pig that juxtaposes tangy barbecue sauce, sweet pork, and old-fashioned slaw. All in a jiffy.
How to make head-turning, crowd-pleasing ribs? Simple. Forgo the dry rub on ‘em. Smoke ‘em low and slow. And slather ‘em with a boozy sauce.
The secret ingredient to this spicy sauce? Nope. Not bourbon. We said secret. It’s smoked ketchup. (Yup. You heard correctly.) Bacon, too.
Sweet. Sour. Sticky. It’s a trifecta of sorts that will not fail you, especially when slathered on ribs grilled low and slow. Uh, pass the napkins, please.
This sweetly spicy little number wooed us from our very first spoonful, banishing bottled barbecue sauce forever from our pantries.
Boletus edulis–that’s the fancy-pants name for porcini–is hardly a come-hither sort of name, but with a taste like this, who cares?
Imbued with the intoxicating fragrance of lychee, black tea, star anise, cardamom, and cinnamon, this duck’s got no room left for the quack.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail