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.
For those nights when you want the ease and comfort of roast chicken without the usual predictability of roast chicken.
Folks are calling this recipe “wonderful” and “amazingly tender” and “perfectly balanced” and “restaurant quality.” Sorta enticing, yes?
Crisp skin. Succulent meat. A pervasive smokiness. And a pronounced yet balanced spice rub. That’s what you get with this smoked hen.
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 weeknight-friendly riff on slow-roasted pulled pig that juxtaposes tangy sauce, sweet pork, and old-fashioned slaw, all in a jiffy.
These lamb chops have a nifty little trick that works wonders at putting dinner on the table pronto while banishing boredom.
A sassy mix of ground pork, paprika, garlic, cayenne pepper, and wine that’s as irresistible to eat as it is easy to make.
Because you really can’t go wrong tossing meat in a pot with beer.
Pull out your slow cooker and sate yourself with this tender, sweetly spiced, subtly smoky shredded pork.
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