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If you can fry a turkey, why not the fixings? Turns out that Thanksgiving stuffing fritters are pretty damn incredible.
What started off as a seasonal food cart selling American-style barbecue on the banks of the Thames a scant two years ago has evolved into a wildly popular Soho restaurant that is creating a uniquely British style of barbecue. See how their Dexter Rib Steak gets made in this special international edition of Steakcraft.
Created in the late 19th century, liquid smoke replicates the flavor of smoke-curing without all the hassle of actually preparing the food that way. It's a widely used ingredient to this day.
Celebrate America's great porcine bounty with one of our 25 grilled pork recipes, ranging from ultra-simple to up-all-night-at-the-smoker.
A few years back, When Pigs Fly columnist James Boo published two separate but equally comprehensive guides—one to American regional barbecue styles, the other to American regional barbecue sauces. Now, to celebrate Barbecue Week, we've combined both posts into one glorious super guide, designed to provide you with the most encyclopedic barbecue coverage possible.
By now, you're all familiar with the new recipe box feature on Serious Eats that allows you to save your favorite tested, tasted, and Serious Eats-approved recipes in your personal, searchable, sortable box powered by Ziplist. Add this recipe to your box to enter a chance to win free groceries for a month!
These may look like everyday ribs, but balsamic vinegar makes a pronounced difference, thanks to a distinctive tang that melds well with the sugars and multiple peppers in the rub.
If you really think about bacon, it's basically smoked and cured pork belly. And in my mind, pork belly makes for a really excellent braise. It may seem counterintuitive to braise bacon instead of slicing it and serving it crisp, but after trying it on some savory pancakes with a few sliced scallions and some chili sauce, you'll be looking at the brunch staple in a whole new way.
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.