There are few delights that rival the skin of a rotisserie chicken. Sure the juicy, flavorful meat is great, too, but the thin, browned skin that's crisped up in the bird's own slowly rendering fat is something I live for. Here's how to get it just right.
A robust, clean mushroom flavor makes this a great gravy to smother on steak, biscuits, mashed potatoes, pork chops, and more.
A richly sweet and creamy interior, matched with a crisp, browned crust, make these grilled sweet potatoes pretty darn incredible.
Traditional spiced Belgian speculoos cookies are turned into a dangerously addictive sweet spread.
I use January recipe testing as an excuse to eat all sorts of things that are bad for me. Aside from the quesos, meatballs, and stuffed peppers, the entire month is really just a chicken wing gorge-fest. In the span of the past few weeks I've grilled and fried six different variations, each with its own glories to bask in, but the one that excited me the most are these spicy cumin wings.
Velveeta and Ro-tel too ho-hum for your Super Bowl shindig? Try these six cheese dip variations for something different.
Classic bacon-wrapped stuffed jalapeños poppers get an Italian twist. Hot cherry peppers, filled with ricotta and provolone cheeses, are wrapped with prosciutto and cooked on the grill.
The fruitiness and slight heat of roasted poblanos shine against a smooth, cheesy base for one addictive dip.
If you're a barbecue blog reader, chances are you've already encountered the MOINK ball—a food concoction attributed to Larry Gaian of Embers and Flame that consists of a frozen beef meatball wrapped in bacon and then grilled or smoked (seasoning the MOINK with a rub and finishing with a brushing of sauce is common, but not required). We held onto the MOINK's inherent simplicity and took it up a notch with this homemade mix.
Beef tenderloin gets a big boost of fresh and earthy flavor from a spinach and mushroom stuffing, complemented by a hint of garlicky heat.
Sweet pears partner with spicy ginger in this seasonal fruity preserve.
The pitmaster requires his or her own special tools for manning a smoker cooking low and slow, getting those toughs cuts of meat to tender and delicious perfection. There's no limit to the gear designed for the pitmaster, but this list has some of the items that are truly useful and will set your little smoker's heat aflame.
Grilling is big business, and there seems to be a gadget to perform every task you can dream of on the grill. Cutting through those frivolous gifts, this guide is a lot of (mostly) honest grilling accessories that almost all outdoor cooks would love to own
A Filipino barbecue-inspired glazes gives this ham a crust that has a depth far beyond its sugary base, packing a ton of flavor into each small bite.
Backyard cooking is more than just about a grill and some burgers—it's the proud tradition of finding ways to cook almost anything using a live fire. That requires the proper tools and earns the cook a right to boast of his or her achievements. From the welding gloves that are essential when working with hot fires to t-shirts that let everyone know just how proud a griller you are, see our 2013 picks for the backyard cook.
This rich Latin American sauce made by caramelizing sweetened condensed milk can be used to top your sweets, but its so good that there's no shame in grabbing a spoon and just going at it all on its own.
Nuking a holiday meal past its prime gets old fast, but these grill-pressed Thanksgiving panini turn tired leftovers into something new and exciting.
This turkey breast is more than just the sum of its parts—the meat is juicy throughout, with great flavor from the sweet and savory cornbread stuffing and salty, smoky wrapping of bacon.
Need extra space for holding or reheating those Thanksgiving casseroles and stuffings? Your grill is here to help!
A great gravy can make (or break) the Thanksgiving meal—that concentrated, rich turkey flavor injects life into ho hum breast meat, adds the right savory touch to mashed potatoes, and is equally good smothered on biscuits. The best part is that gravy takes about as long to make as the bird needs to rest before carving, leaving little excuse not to make your own. We worked up 5 variations for your Thanksgiving meal.
If you can fry a turkey, why not the fixings? Turns out that Thanksgiving stuffing fritters are pretty damn incredible.
Fresh cranberry sauce is fast, simple, delicious, and open to so many variations that it never gets old.
Sharp cheddar and roasted red peppers give these twice-baked potatoes the rich and addictive flavor of pimento cheese.
Smoking a lamb shoulder roast prior to braising adds a smoky flavor to the already layered earthy and spicy barbacoa sauce.
Sweet and tart with a fruity fragrance that evokes the fall apple or pear harvest, quince paste delivers a lot in a recipe that only requires a few ingredients.
Zucchini is my go-to veggie for the grill. The way it browns and softens over the coals makes it irresistible in both looks and taste. I've always thought a little olive oil, salt, black pepper, and a sprinkle of red pepper flakes is all you need to make it perfect, but recently wanted to expand on the classic. I introduced some new flavors with Parmesan cheese and garlic chili oil (my Sauced column this week) which only left me loving it more.
Al pastor on its own is pretty awesome, but on chicken wings—now that's something special. Guajillo and chipotle chiles give the baked wings an earthy heat, while pineapple, cilantro, and lime add freshness to create a combination that's hard to beat. This also marks our first post of Wing Week! Every day this week we'll be sharing a different non-Buffalo wing recipe for your Super Bowl parties next week.
For the family who worships fiery food, this is a way to relish spiciness for Thanksgiving. Soaked in a habanero-filled brine, this turkey packs a punch you won't soon forget. If the family isn't totally on board for a spicy turkey, then pare down the brine recipe and use it for a chicken instead.
Yesterday we had a Slice meet-up for A) the heck of it and B) well, to celebrate Slice's 7-year anniversary (October 13, for those keeping score at home). We met at DBA bar in the afternoon with the idea that Slice would order some pies in and that Slice'rs would bring a pie (or pies) from their local fave — or even make one of their own — to share. After a slow start, a nice-size crowd showed up — about 16 total, with five pizzerias represented — Rosario's on the Lower East Side of Manhattan; Sam's of Cobble Hill,...
What seemed like a ton of onion, garlic, oregano and mint in proportion to the meat at first, ended up being just the right amount of flavor to make these meatballs taste distinctly Greek. Although they didn't necessarily need the accompanying tzatziki and lemon to make them delicious, put altogether, they were outstanding.
The Eighth Annual Big Apple Barbecue Block Party rolled into town this past weekend, bringing along seventeen different pitmasters from all over the country—representing the the diversity that is American barbecue. As each pitmaster focused their attention on only their one strongest item, the barbecue found at the event truly represented the best of the best.
To become a true "Master of the Flames," you'll need to know how to own a fire. Gauging and controlling the temperature is crucial in delivering the just right heat to your food—luckily, one of the easiest way to determine this is always at hand (literally). Just hover your hand above the cooking grate and count the seconds it takes until you're positive your skin will melt off. With the findings, you can determine if the heat is at high, medium, or low, and which foods should be cooked at each.
Note: These buns are great for any burger, but go best with our recipe for The Spotted Pig's Chargrilled Burger. About the author: Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe...
The "velvet" in the title alludes to the chicken's texture after it emerges from the pot. While some poached chicken recipes come out stringy and tough, this one is cooked in a liquid that's barely simmering for 30 minutes. The result is perfectly cooked chicken that's beautifully tender and aromatic thanks to a particularly flavorful cooking liquid.
"Ragù Bolognese is the king of all meat sauces." [Photos: J. Kenji Lopez-Alt] Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one...
What to do when you don't have the right chile. You know the drill. You've clipped or printed out a recipe that's supposed to be tonight's dinner. Except, the grocery store betrays you—not having those few essential items you need. As an editor at Chile Pepper magazine, for me that usually means a certain chile necessary to test or develop a recipe. For example, in certain regions, some chiles like cayenne are impossible to find fresh. The key to finding an adequate chile replacement is knowing its heat level, sweetness, and smokiness. We pooled our resources to come up with a substitution guide for whole chiles. While it focuses on whole fresh or dried chiles, you can always use a...
New York has never been a first-class fried chicken town, but these days, it's popping up on more high-end menus than pork belly. And though we've eaten our fair share, we hadn't done an exhaustive survey. Until now.
[Photograph: Blake Royer] I've long been on a search for a great macaroni and cheese recipe, so it was a thrill to see a version on Food 52 from someone I trust. Jennifer Hess of Last Night's Dinner, who I...
"Pitmasters here represent the entire nation." [Photographs: Joshua Bousel] I had the most perfect Labor Day planned, a lazy afternoon next to the smoker filled with pork, some beers, and close friends. That was until I received an invitation to visit the The Best in the West: Nugget Rib Cook-off in Nevada. After a second pause contemplating whether I wanted to alter my ideal holiday, I thought better of my reservations, and before I knew it, I was on a plane headed for a weekend of pure barbecue bliss. If you're an East Coaster like myself, the Nugget Rib Cook-off may not sound familiar, but for the pitmasters and attendees alike, it's the biggest event of the year. The six-day...
My wife and I spent the last week moving across the country in a big yellow truck from Brooklyn to Bucktown, Chicago, and along the way we relied on the kindness of friends and relatives for meals and places to...
When I was a girl, French onion soup was the end-all be-all of my culinary existence. When I was in France, I would search high and low for the little restaurants that sold it. I just had to have French...
The classic Thai dish of ground chicken and basil, with chili, fish sauce, and a touch of sugar is quick and simple to prepare.
Photograph from Halima Ahkdar on Flickr In today's Cook the Book recipe, sweet and sour Vietnamese wings, chicken wings are marinated in an Asian all-stars concoction of fish sauce, mango nectar, ginger, lime juice, and lemongrass, before being oven-roasted to...
I couldn't find one saag paneer recipe that resembled another. I went for a rather simple, almost comfort-food version, but you can jack the spices way up if you'd like....