Gochujang-spiced shredded beef topped with tangy pickled red onions. Easily one of the best things we’ve eaten in recent memory.
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A list of all the recipes Denise McCormick has tested.
Gochujang-spiced shredded beef topped with tangy pickled red onions. Easily one of the best things we’ve eaten in recent memory.
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.
An easy toss-it-in-the-oven-and-forget-about-it sorta dish that’s still gonna make everyone ooh and aah at the dinner table for its tender, wine-imbued spectacularness.
Pumpkin pie. Cheesecake. And no, that’s not a choice you have to make. You get both. You’re welcome. (New Thanksgiving tradition, anyone?)
Bun cha. In true Vietnamese fashion, it’s an enticing collision of tastes (sour and smokey and sweet), temperatures, and textures. And it’s gonna leave you wanting more.
This unique spud salad is full of pleasant surprises and is gonna upend your notion of how things—or at least potato salad—ought to be.
Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
We think of this recipe as jazz hands heralding the arrival of spring asparagus, peas, artichokes, and green all jumbled together. Lovely atop all that pasta you have on hand.
Looks and tastes like a restaurant-quality meal that requires a staff of sous chefs and dish washers. Yet in reality it comes together in a single skillet in just 30 minutes.
No need to ever reach for that boxed or bagged popcorn. And the recipe itself is better than any Cracker Jack prize.