Tailgating

This is not the Chex mix of your childhood. This is something completely different. And its greatness simply must be experienced to be truly understood.

• Quick Glance
• 25 M
• 1 H, 25 M
• 0

Yes, bourbon-inflected fried chicken. It’s in the brine. And oh, baby, are you gonna wish you’d been doing this all your life.

• Quick Glance
• 1 H, 30 M
• 2 D, 4 H
• 0

A simple trick that accentuates the sweetness inherent in late-summer stone fruit. And then amplifies it even more with honey and pepper.

• Quick Glance
• 10 M
• 15 M
• 0

For years, Egg Shop’s fried chicken has been the talk of New York City. It’s crunchy, juicy, salty, spicy, honey-frizzled fried chicken amazingness. And here’s how you can make it.

• (1)
• 1 H, 15 M
• 1 D, 2 H
• 2

An oven method for ribs that folks are calling “utter perfection” and “the easiest rib recipe I’ve ever made. And has the best flavor, too.” We think you’ll agree.

• Quick Glance
• 25 M
• 3 H, 25 M
• 8

Easy as heck, this guacamole takes a minimalistic approach that keeps ingredients to the essentials yet doesn’t disappoint. Sorta tricky to come by that these days. And yet here we are.

• (1)
• 15 M
• 15 M
• 14

Chimichurri-induced happiness can be yours with this foolproof, fuss-free, Argentine-approved answer to what’s for dinner.

• (1)
• 20 M
• 2 H, 50 M
• 2

Minimal effort. Maximum return. These ribs seem like they were tended all night and day in the smoker. Yet mandate barely any effort with a slow spell in the oven or on the grill.

• (2)
• 30 M
• 1 D, 3 H
• 14

Slightly sweet. Slightly sticky. Slightly spicy. Thoroughly irresistible. That’s what we think—and, more importantly, what we hear—about these easy grilled drumsticks.

• (4)
• 30 M
• 1 H
• 10

Pantry ingredients and barely any effort yield you something that’s sweetly tangy and spicy that you’ll want to slather on ribs, wings, pulled pork, smoked or grilled chicken, burgers…

• Quick Glance
• 15 M
• 35 M
• 0