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Perfectly cooked, butter-basted steak with a deep brown crust flavored with aromatics.
This guide will show you exactly how to dry-age at home, how relatively simple it is, and how it can vastly improve the eating quality of your steaks and roasts until they are better than what you can buy at even the best gourmet supermarket. And unlike many other places that claim similar results, I actually have the blind taste tests to prove it!
This brightly colored juice is a sweet combination of beets, carrots, apples, clementines, and ginger.
Classic creamy stovetop macaroni and cheese get more interesting with tender poached chicken, green chiles, salsa verde, and fresh cilantro.
A quick and hearty meal of salmon cooked with quinoa, arugula, and feta cheese. The trick is to sear the salmon skin first, then add it back to the pan at the very end just until barely cooked through.
Lasagna is no less satisfying in soup form thanks to a hearty, meaty mix and cheese-laden topping.
It was only through your hearty Tweeting that I decided to bite the bullet and jump in line at 9:30AM on overcast Saturday in front of Franklin Barbecue when I was in Austin last week. Man, oh man, am I glad I did. What I found at the end of that line (about 2 1/2 hours later) was nothing short of barbecue nirvana. Sweet, succulent pulled pork. Turkey as moist as a prime rib. Snappy sausage as juicy as you'd like, and brisket that defied everything I ever knew or thought I knew about brisket. I can't tell you with 100% certainty that this is the finest brisket in all the land, but it's certainly the best I've ever had. Better than Black's. Better than Smitty's.
Rib eye steaks are massaged with a potent mix of ground coffee, cocoa powder, and chipotle powder before being sizzled in a hot cast-iron pan. As the steaks rest, a quick pan sauce is made from oatmeal stout, soy sauce, and molasses.
Rebecca Lang's Spicy Coleslaw in Around the Southern Table is not your typical styrofoam cup of mayonnaise with a side of cabbage. Yes, the salad contains a bit of mayo, but the dressing is punched up with a generous pour of buttermilk and intense bursts of horseradish, hot sauce, mustard, and jalapeños. Said dressing clings perfectly to each piece of chopped red and green cabbage, grated carrot, minced red onion, and sliced scallion.
Meaty crimini mushrooms are tossed in a simple dressing of red wine vinegar, dijon mustard, olive oil, minced garlic, and chopped rosemary, then placed into a hot oven until tender. As they roast, the spongy mushrooms not only absorb the sharp and herbaceous flavors of the dressing, but their own meaty mushroom flavor intensifies as well.
Rubbed, steamed, and glazed Sriracha ribs are the perfect companion for brothy Chinese noodles.
With the right balance of sauce to meat to cheese and crisp grilled meatballs, this is a parm hero done right.
The chilly, scarf-required days of late-winter call for a kitchen full of rich smells coming from a hot oven. Here are 31 recipes for braises, stews, slow-cooked meats and vegetables, and more soul-comforting recipes.
Trading in the barbecue standard of sweet and spicy, these Cajun-spiced dry-rubbed ribs are more more herbal, earthy, and have a slight kick that make them unique.
Whether you're planning on actually watching the Super Bowl or just using it as an excuse to eat excessive amounts of wings, here are plenty of options for you.
This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired.
Although peeled and deveined shrimp would benefit greatly from the simple, but lively glaze of garlic, sugar, lime, and sriracha, this recipe utilizes head-on shrimp which lends a more robust shrimp flavor to the finished dish—just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers before washing everything down with a cold beer.
Many, many years ago, before I even started writing about food, I went to Atlanta on a business trip. I have no idea what the business trip was about, but what I really went to Atlanta to do was taste...
Sweet potatoes lend these biscuits a subtle sweetness that is contrasted by the heat in the jalapeño butter.
Mild, easygoing clementines make this sorbet taste like a dairy-free creamsicle.
Spicy, fresh, and aromatic, this fresh puttanesca sauce, made from fresh cherry tomatoes, olives, capers, chilies, oregano, and lemon, flavors a gorgeous stew of jumbo tomatoes. A light take on a classic that's a perfect after-work dinner for two.