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.
Easy and elegant and unlike any crostini you’ve ever experienced thanks to sweet peas playing nicely with salty pecorino.
Folks are calling this recipe “wonderful” and “amazingly tender” and “perfectly balanced” and “restaurant quality.” Sorta enticing, yes?
Swapping out the traditional pork and shrimp for salmon makes a simple, stunning, super impressive upgrade to classic Vietnamese summer rolls.
Crisp skin. Succulent meat. A pervasive smokiness. And a pronounced yet balanced spice rub. That’s what you get with this smoked hen.
Yep. Grilled chicken tacos with mango. Prepare to be astounded. (What? Perhaps you were expecting a humdrum weeknight dinner?)
Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.
A little pile of tasty meat cushioned by a warm tortilla and electrified by a little salsa. Life is good.
This may seem an improbable melding of short ribs and anchos and red wine. Authentic Mexican? Nah. Worth making? Heck yeah.
Who needs those spice packets? There’s ample zing in these slightly citrusy tacos to be both sassy and sophisticated.
Campfire cooking’s got nothing on this savvy, sassy, retro dessert that comes together in the comfort of your kitchen.
The perfect cold brew coffee relies on exactly the right ratio of coffee grounds to water. Patience optional.
We can’t promise that this cucumber water will detox you, but we can assure you that it’ll make hydrating a heck of a lot more pleasant.
An exceptionally easy and ridiculously satisfying use for leftover grilled steak from this weekend’s barbecue.
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