Stir-fried rice noodles with shrimp, pork, and vegetables.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Red beans and rice are good right away, but they're even better the next day.
A tonkotsu just like the one at your favorite ramen shop.
Sous vide is the key to consistently moist brisket with a smoky bark.
You have to try to mess up this easy method of cooking a steak.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
You don't need an earthen pit to make this.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
An easy, pull-apart-tender, extra-porky roast.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Brisket that's tender and moist.
Bring these beans to your next potluck and wait for the compliments to roll in.
Marinated chicken thighs + broiler = dinner.
A classic one-pot Japanese chicken dish.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
Oven-cooked pulled pork that will please even the purists.
Simple chicken with complex flavors.