Warning: This tart is best when consumed within a few hours of emerging from the oven. We don’t see this as being a problem.
Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?
Authentic barbecue flavor in your own backyard. No smoker required. (No smoking experience required, either, for that matter.)
Ridiculously easy to make yet complex as heck in taste. Slightly sweet with only a hint of heat. Kid-tested and adult-approved.
Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
Meat. Fire. Smoke. It’s been a holy trinity since man first put meat to heat—understandably so. Behold, the best BBQ beef brisket.
They look like fudgsicles. They taste like fudgesicles. Yet they’re made with real cocoa, coconut milk, and honey. Paleo-friendly!
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.
Why bother to sprinkle spices on plain store-bought potato chips rather than buy them already seasoned? Taste these and get back to us.
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.
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