From sous vide barbecue ribs to pressure cooker pasta sauce, let these recipes transport you to a pork-filled paradise.
Fill a large pot with crawfish, shrimp, or crab, along with spicy sausage, corn, potatoes, and plenty of boil seasoning. Dump the boil out onto a newspaper-covered table and you've got yourself a low country boil.
Sizzling-hot, refreshingly chilled, and loaded with flavor.
A silky and comforting rice porridge.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
Sweet collards, cooked until beautifully tender.
Extra-plump and juicy sausages from the sous vide cooker.
The secret is in the vinegar.
The best way to batch-cook bake bacon, whether you like it crisp or chewy.
A transporting cold-weather pasta dish.
A BLT is a tomato sandwich, seasoned with bacon. (And lettuce.) From this basic premise, all else follows.
These ribs start with a sweet and spicy rub and are finished with a thick sauce.
There's no better way to serve organ meats than smothered in salsa and enveloped between tortillas.
A classic soy sauce–flavored ramen with a clear broth.
Creamy comfort in 30 minutes or less.
We've tested just about every way, and then some.
This old-school pan-cooking method is still worth taking for a spin.
Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered.
We hunt down the best supermarket brands of bacon.
Grind your own meat for juicier sausages and more flavorful burgers.