Chicken with 40 cloves of garlic is a classic for one reason—it’s damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.
- 45 M
- 1 H, 45 M
- 18
Chicken with 40 cloves of garlic is a classic for one reason—it’s damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.
An enticing example of just how exquisite Middle Eastern food is. And, for the uninitiated, it’s the perfect vehicle for trying sumac, a tangy red spice that flaunts a tartness much like lemon.
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.
A richly porky, nicely salted, slightly peppery, pleasantly sweet taste with a lingering maple syrup flavor. That’s what you can expect from this crazy easy homemade bacon.
So intriguingly spiced and perfectly roasted that even avowed non-cauliflower eaters will change their minds. That’s what folks are saying about this stealthy healthy side.
Excuse us, but we’re too preoccupied stuffing our pieholes with roast pork butt to say anything. Hey, anyone seen the napkins?!
These barbecued beef back ribs are robustly meaty, modestly spicy, knee-wobblingly tender, and ridiculously easy. And they come with a rub that’s so good you won’t want any sauce.
Plonk this brown sugar glazed ham on your holiday table, step back, and listen to the gasped oohs and aahs, accept all manner of accolades, and watch it disappear.
Great gravy doesn’t just happen by chance. Here’s how it does happen. And with no fuss. No mess. No lumps. Just easy, foolproof, soul-satisfying gravy.
Easy. Economical. On the table in 45 minutes. And essentially pork wrapped in more pork and roasted until crisp outside and juicily tender inside. Comfort food for when you need it.