'from the archives' on Serious Eats

From the Archives: The Best Barbecue Chicken

Is it barbecued? Is it grilled? It doesn't really matter, because this bird is delicious no matter how you classify it. Slowly grilled until perfectly cooked and juicy, and covered in a delicious lacquer of barbecue sauce, this is one chicken recipe you definitely want to add to your BBQ to-do list this summer. More

From the Archives: Wicked Good Lobster Rolls

A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right? More

From the Archives: Hot Hawaiian Burgers (Spam, Pineapple, Swiss, and Sriracha Mayo)

It's time to board a small charter flight to Polynesia, the land of Spam and pineapples, for today's recipe from the archives! Why Spam and pineapple? Mostly because it's a delicious combo that hits the rich/fresh/sweet flavors and the crisp/moist textures. Who wouldn't want that on a burger? Add a couple of slices of Swiss cheese along with a nice spoonful of sriracha-mayonnaise and the burger explodes with spice and goo—which is why a toasted English muffin and all its juice-catching nooks is such a great choice here (though regular burger buns would be mighty tasty too). More

From the Archives: How to Make the Best Carnitas (Without a Bucket of Lard!)

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. More

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