How to make head-turning, crowd-pleasing ribs? Simple. Smoke 'em low and slow according to this straightforward and boozy recipe.
The secret to these knee-wobblingly tender little lovelies? Roast 'em low and slow and then toss 'em on the grill for a spell.
Looks like upside-down cake. Tastes like upside-down cake. Yet this sticky citrusy dessert couldn't be more right-side up.
This simple yet spectacular riff on coffee cake—there's actually coffee in the cake—is rich and robust and rousing in that way only espresso can be.
This is, quite frankly, the loveliest hot and sour soup we've ever had, with none of the usual gloppiness of takeout Chinese. And it's on the table in just 20 minutes.
No more standing idly by as the pork chops you tossed on the grill toughen into leathery dryness. Nope. Not with this clever trick that cooks a whole pork loin and then slices it into chops after it's pulled off the heat.
The elusive lilt of lemongrass. The sour, puckery smack of tamarind. The warm-your-belly pervasiveness of galangal. The unmistakable funk of fish sauce. All in this exquisitely authentic Thai soup.
This Mexican carnitas recipe is authentic braised and fried pork that's fall-apart-tender pork goodness ready for tacos.
We know you've always wanted to fling pizza dough like a boss. This recipe from Jim Lahey helps you do just that.
BBQ Beef Brisket10/27
Meat. Fire. Smoke. It's been a holy trinity since man first put meat to heat—understandably so. Behold, the best BBQ beef brisket.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
For something so unconventional, this combination of lamb burger, feta, arugula, cucumber, and lemon certainly tastes intuitive.
These Sriracha chicken wings are super enticing despite being super spicy—or is it precisely because they're super spicy?
Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.
A Southern chef's riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
Perfect. The best brine I've ever had. Oh. My. God. That's what folks are saying about this simple weeknight supper solution.
We've no idea where the saying "in a pickle" comes from, but we'd love to find ourselves in a jar of these subtly sweet specimens.
Roast Pork in Milk18/27
There's a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you'll be thanking us.
Essentially eggs scrambled with chips and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.
Spicy Mango Ice Pops20/27
Forget about pleasing the kids. These spicy little lovelies have boast mango with a hint of lime and are sure to woo the sophisticate in you.
Everything about this flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That's exactly what makes it so darn genius.
Brown Butter Pasta22/27
This tempting tangle of fettuccine, brown butter, and eggs makes paltry pantry items somehow seem perfectly lovely for brunch, lunch, or a late, late, late supper.
Ethereally light and slightly sweet, these pancakes are just plain good. And they're good plain, too.
This old-timey gratin comforts with everything one could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. Gigondas optional.
The essence of autumn, this recipe juxtaposes tender root vegetables, crunchy Marcona almonds, nutty brown butter, and the lilt of lemon.
Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.