The traditional patty melt is truly a magnificent thing—essentially a melding of grilled cheese sandwich and burger with some sautéed onions slipped in for good measure.
Rib eye steak. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
This may seem an improbable melding of short ribs and anchos and red wine. Authentic Mexican? Nah. Worth making? Heck yeah.
Who needs those spice packets? There’s ample zing in these slightly citrusy tacos to be both sassy and sophisticated.
Here’s how to make the exquisitely nuanced and awesomely slurpable Vietnamese beef and rice noodle soup known as pho.
An exceptionally easy and ridiculously satisfying use for leftover grilled steak from this weekend’s barbecue.
Imagine how guests will size up your grilling prowess after you slap this baby on the table.
Made from scratch yet quick and easy, these beans just may alter the way you think about barbecue beans forever.
A Southern classic, this heartachingly tender brisket draws on just four ingredients, including a can of Coca Cola. Tasting is, truly, understanding.
A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.
Who first thought to smother a hot dog with chili and strew it with cheese and cram it into one’s face? We’re talking hero status.
A stash of chili in the freezer is a simple trick that will rock your weeknight supper world. Imagine chili dogs as everyday indulgence!
Corn dogs, that ubiquitous county fair food, played a crucial, almost divine role, in keeping David alive during a detour in Dallas. Recipe included.
Brisket gets a makeover of sorts when brined and turned into corned beef. It goes just as well with beer as it does cabbage.
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