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.
Slow-smoked giant beef short ribs deliver big flavor and size that lives up to their "Texas" name.
Japanese-style mayo has a smoother and thinner consistency, tangier character, and depth of spices that distinguishes it from its American brethren.
Supremely spicy with layers of earthy undertones, this Pakistani-influenced ground chicken makes for one delicious and complexly flavored skewer of meat.
The bright sweet and tart flavor of in-season tomatoes are preserved in this jam to keep that deliciousness coming into the fall.
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
Cevapi is a simple and boldly flavorful finger-sized sausage of Balkan origin.
A triumphant search to balance the juiciest pork shoulder with a beautiful blackened bark, for a butt worth pitting against the big boys.
Bringing together a set of usual barbecue flavors—tangy, smoky, and sweet—this is one salad worthy of a seat next to a stack of fatty brisket.
A mere few minutes of work and minimal ingredients can turn a rather ho-hum bottled barbecue sauce into serious eats.
Grilled merguez on a toasted baguette with sweet caramelized onion, sharp Manchego cheese, fresh cilantro, and spicy harissa mayo makes for one insanely awesome sandwich.
Merguez, a North African lamb sausage, is a powerhouse of spicy and earthy flavor, making it one of the tastiest sausages around.
With a rich pastry crust wrapped around salty queso blanco, these Venezuelan cheese sticks put their mozzarella brethren to shame.
The oozing richness of mozzarella cheese makes a great foil for fresh basil, salty prosciutto, and tender shrimp.
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....