Rib eye. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
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.
The tempered sweetness and innate yumminess of this summery ice cream relies on in-season strawberries, not lots of sugar.
This isn’t your typical sweetly gloppy barbecue sauce to squirt onto burgers or dogs. This is thinner and tangier than most and it’s something sorta special.
Easiest. Ribs. Ever. Yet with the same scintillating, fall-off-the-bone goodness as their grill-roasted or smoked counterparts.
Behold, one of the most beautiful briskets you’ll ever pull off your backyard barbecue. Truly. Here’s how.
Blender drinks don’t get much boozier than this rendition of that raid-the-liquor-cabinet classic. Umbrella optional.
Simple and stunning. That’s what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.
More tart than sweet is what you’ll find this perfectly puckery little limeade to be. That’s sorta the point, eh?
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.
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