Tailgating

This riff on carne adovada is a lazy cook's dream come true. Red pork chili with layers of flavor? Yes, please. Set-it-and-forget-it comfort food.

Know what really satisfies? Making your own gooey, peanutty, caramel-y, milk chocolate-y Snickers candy bars at home.

Expect a slightly ginormous, squat, thin cookie that's chewy in the center, crisp at the edges, and uncommonly good through and through.

Hot peppers. Salt. Vinegar. And patience. That's all you need to earn bragging rights as the maker of the best hot sauce ever. Well, that with this handy recipe from chef Hugh Acheson.

Ballpark style sausages without going to the ballpark. We dare say we like this approach even better when demolished from the comfort of our own couch.

Not as dense or as sweet as a pound cake, this lovely tea cake is rich and buttery and subtly infused with layers of apple and cinnamon with a tart lemon drizzle as a finishing flourish.

Comforting. Satiating. Easy. Authentic. One-pot. And adaptable for the slow cooker, pressure cooker, or stovetop. You're welcome.

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.

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.

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

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

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...

Hot enough to make you holler. That's how they like their fried chicken in Nashville. Who are we to argue?

Bacon. Bourbon. Boom. The smokiness of cured pork lends its subtle loveliness to the South's smoothest booze.

Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good biscuits we've had in recent memory. Maybe ever.

Finally, a mop sauce that achieves the ever elusive balance of sweet, spicy, and tangy. And you're gonna wanna slather it on everything you pull off the grill.

This tangy vinegar-based barbecue sauce, typical of eastern Carolina-style 'cue, is exactly what you want—nay, need—for anything you pull from your smoker or grill.

"The most tender, buttery steak we’ve ever had." "Utterly and perfectly indulgent!" "Amazing." Just some of the accolades folks are heaping on this elegant grilled tenderloin.

Got gochujang? If not, you need to make this simple cheater's version that's a quick stand-in for when you don't have time to make the authentic Korean chile paste with a sweet heat and some serious umami.

Like a slightly less indulgent—but by no means abstemious—pulled pork sandwich with all the smoky savoriness you've come to expect and love.