Hanger is like that indie band that hasn't quite hit top-40 mainstream status yet, but is big enough that everybody and their mother's heard about it. Most have even given it a try. It has the full, beefy flavor and richness of more expensive cuts of meat like ribeye or strip, without the hefty price tag. More

These are the butcher's cuts. These are the cuts that chefs love to use because not only are they inexpensive, but they've got character. Here is a brief overview of my five favorite inexpensive steaks: the hanger, the tri-tip, the short-rib, the skirt, and the flap meat. More

Faintly sweet, spiced, and fiery as all get-out, jerk chicken is a sultry summertime treat. To maximize its flavor, take time to marinate the meat—for at least a day and up to two. More

Nasu no Dengaku is traditionally made by broiling slender Japanese eggplants, spreading them with a sweet miso glaze, then broiling them again until the glaze is caramelized and sizzling. It's an extraordinarily simple but extraordinarily tasty dish that is probably my favorite appetizer at a Japanese restaurant. More

So what makes a Cornell Chicken? It's all in the sauce, which starts with an emulsion of eggs and oil, followed by the additions of vinegar, poultry seasoning, salt, and, pepper. The chicken is both marinated in the sauce and basted with it every 10 minutes while it cooks over indirect heat. More

With Memorial Day around the corner, we've got grilling on the mind. We turned to our friends at Double R Ranch, as we do before every big grilling holiday, for another chance to win a beeftastic package. And this one's exceptionally beefy; the Cap of Ribeye has even been nicknamed "butcher's butter." It's such a popular cut of meat, Double R Ranch can barely keep it in stock. Beautifully marbled and tender, the cap of ribeye is delicious after some time on the grill. Enter to win the meat in time for Memorial Day festivities! More

Summer's here, so now seems like as good a time as any to re-examine some of the things we know (or think we know) about grilling beef. Sure, we can all agree on what our end goal is. The real debate is, what's the best way to get there? You've just dropped $50 on some prime aged beef, and you're rightfully nervous about screwing it all up. After all, there's a lot... ahem, wait for it... at steak. More

So what are armadillo eggs? The question should instead be, "What aren't they?" These little sausage-wrapped stuffed jalapeño balls of excellence are powerhouses of flavor. More

Barbecue sauce made from all the flavors of coq au vin—deep Burgundy wine, earthy mushrooms, sweet onions, and woodsy herbs—gets caramelized and grilled onto juicy, bone-in chicken. Stew hits summer! More

I first encountered this wackadoodle technique—grilled spaghetti—in "Easy Entertaining with Michael Chiarello." Needless to say, I've been hooked ever since. Pasta on the grill? Yup. The trick is to use a perforated grill pan to allow the smoke and heat to pass through, but keeps the spaghetti from falling onto the coals or burners. More