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The Best Smokers Under $500, 2015 Edition

While you can smoke well on a grill if you know the tricks, nothing beats a dedicated smoker for succulent low-and-slow smoked ribs, pork, and brisket. You don't have to spend $10,000 on a big black submarine as seen on TV. Whether you want to go with wood, charcoal, gas, pellet, or electric, you can choose from a wide variety of smokers that are easy to use and get great results for under $500. Here are our picks. More

18 Sides and Salads for Your July 4th Festivities

Meat tends to get all of the glory at summer grill-outs, but that doesn't mean it shouldn't be accompanied by equally tantalizing side dishes. I'm talking flavorful grilled vegetables, cooling salads, and saucy baked beans. We've got 18 recipes to complete your Fourth of July feast that'll almost make your guests forget about those smoky, savory ribs. More

The Japanese Way to Make Potato Salad

Japanese versions of Western dishes, known as yōshoku cuisine, may look like the originals that inspired them, but the flavor is unmistakably Japanese. Take this potato salad, which derives its unique flavor from Japanese mayo, rice vinegar, and hot mustard. More

Batch up This Savory Summer Party Punch

When I start to think about making a punch, I get really excited. I'm not talking garbage-pail college drinks, but the real thing, historically made with an oleo-saccharum, which is just a fancy phrase for a mix of sugar and citrus peels that's packed with concentrated and complex flavor. This refreshing version calls in earthy gunpowder tea, gin, and both lemons and limes. More

When Vietnamese Sandwiches and Italian Bread Salads Combine: Banh Mi Panzanella

When life hands you stale banh mi baguettes, you really can't make lemonade. Instead, make this banh mi bread salad that's inspired by panzanella, the classic Tuscan dish designed to transform stale bread into a delicious meal, but using banh mi flavors instead. In fact, you don't even need stale bread to make this: Just buy fresh bread and dry it in the oven. More

Hey Chef, What Can I Do With Tahini?

Tahini, Middle Eastern ground sesame paste, often gets shunned as a supporting player when blended into hummus or smeared on shawarma. But it's versatile (and shelf-stable) enough to earn a permanent spot on our refrigerator shelves. We polled a panel of pro chefs on how they like to let it shine. More

21 Juicy Burger Recipes for Your July 4th Cookout

A great burger with a charred crust and a juicy, savory interior is a cornerstone of summer's best cookouts. It doesn't hurt that it's also one of those crowd-pleasing foods that's easy to make in bulk. From vegan and vegetarian options to the meatiest, cheesiest, over-the-top-iest burgers of your dreams, we've got 21 recipes to make this July 4th one for the history books. More

Pine Nuts, Sumac, and Parsley Are Unlikely but Delicious Partners for Scrambled Eggs

Most of my many jars of sumac and za'atar are courtesy of a good Lebanese friend of mine (any friend who brings you jars of spices specially selected by their relatives in the Middle East is the best kind of friend)—the same friend who introduced me to the idea of halloumi pancakes. In fact, it was at that exact same breakfast that I was introduced to these scrambled eggs, which he flavored with toasted pine nuts, sumac, parsley, and olive oil. More

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