father’s day

Juicy, tender, and subtly spiced, this Texas smoked chicken is as good as barbecue gets with its intriguing four-ingredient spice rub that beautifully melds heat with sweet and a traditional low-and-slow spell in the smoker.

• 25 M
• 4 H, 5 M
• 4

Memphis style ribs simply means rubs that are slathered with a spice rub made of paprika, red chile pepper, and black pepper and left to slooooooowly cook until imbued with the flavor and aroma of the spices. No barbecue sauce necessary.

• 20 M
• 5 H
• 2

Slow cooker roast beef au jus. Perhaps the first slow cooker recipe yet that’ll keep everyone at the table uber satisfied—including the person making and cleaning up after the meal.

• 30 M
• 8 H
• 1

This rum pecan pie is all grown up thanks to a little splash of rum in the sweet and crunchy pecan filling. Just like traditional pecan pie. Only better.

• Quick Glance
• 20 M
• 1 H, 30 M
• 0

Marinate for 10 minutes. Grill. Devour. It’s that easy.

• Quick Glance
• 30 M
• 1 H
• 0

Sweet cherries are for eating out of hand but sour cherries are for pies. Like this pie. Best darn sour cherry pie we’ve ever encountered.

• Quick Glance
• 15 M
• 1 H, 30 M
• 2

After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.

• Quick Glance
• 15 M
• 45 M
• 2

One of the best darned cakes we’ve ever tasted. (Seriously. Would we kid about something as dramatically life-altering as this?!)

• Quick Glance
• 20 M
• 50 M
• 6

An old-fashioned cocktail that takes its namesake tinge of pink—albeit a manly man’s shade of pink—from a splash of bitters. A cure-all of sorts. Elizabeth Stewart explains.

• Quick Glance
• 5 M
• 5 M
• 16

A porterhouse of Flintstone-ian proportions can be awesome to behold, tricky to cook. Your Fred or Barney may never admit he needs a little advice, but here it is anyways.

• Quick Glance
• 15 M
• 1 H, 15 M
• 0