Yup. You can make your own chunks of porcine indulgence with nothing more than thickly sliced bacon and a sturdy skillet.
This is definitely not the roast chicken of our childhood. And with all due respect, we couldn’t be happier about that.
Meat. Fire. Smoke. It’s been a holy trinity since man first put meat to heat—understandably so. Behold, the best BBQ beef brisket.
Say hello to the irrepressible and, some say, irresistible taste of a Chicago-style dog. Ketchup not permitted.
Cue the Red Stripe and the reggae, cuz this fast and easy flavor paste makes grilled jerk chicken that’s the real deal.
Wanna know how to stretch a single steak into supper for four without seeming skimpy? Your answer awaits.
This is, quite frankly, the loveliest hot and sour soup we can recall ever experiencing, with none of the usual gloppiness.
You haven’t lived until you’ve had chicken karaage, which is marinated, dredged, and fried twice until oh so nice.
Booyah! We’ve found the secret to simple yet sensational fried chicken. And it’s as basic as can be. Just salt. Pepper. Flour. Water. Patience.
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.
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.
The words “orange chicken” used to make us think of gloppy Chinese takeout—until we tried this orange chicken.
Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
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