Rib eye. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
Cue the Red Stripe and the reggae, cuz this fast and easy flavor paste makes grilled jerk chicken that’s the real deal.
Bread. Cheese. Egg. Hot sauce. Five bucks says you’ve got the makings for this little lovely waiting in your kitchen.
No preservatives. No artificial coloring. Just real, honest-to-goodness ingredients—and maybe a little goldfish giddiness.
The words “orange chicken” used to make us think of gloppy Chinese takeout—until we tried this orange chicken.
If ever there was an unabashedly, unapologetically girlie burger, this is it. Still, we’ve seen guys polish them off without complaint.
Stephanie Lucianovic tells how the grande dame of French cuisine knocked her up…via a recipe she’s dubbed “fertility flank steak.”
If you’re going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense.
For something so unconventional, this combination of lamb burger, feta, arugula, cucumber, and lemon certainly tastes intuitive.
Slather, schmear, and otherwise anoint all manner of things with this nifty flavored butter. Mmmm. Butter.
The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
If we had to choose just one roast chicken to spend the rest of our lives with, this would be the one.
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