Brad Katz

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The Food Lab: The Secret to Perfect Beef Tenderloin? The Reverse Sear Strikes Again

When it comes to celebratory roasts, especially at the holidays, prime rib has always been my meat of choice, with its full-flavored fattiness and primal ribs. But tenderloin (or "filet mignon," if you want to be all fancy about it), the milder, more tender cut from the other side of the rib cage, …

15 Clean-Eating No-Bake Snacks

Why is it that we hear the word "snack" and immediately think of things we totally <i>shouldn't</i> be snacking on? I'm talking greasy tater chips, salty pretzels, and loaded chocolate chip cookies. News alert -- it doesn't have to be crunchy, greasy, salty, or sickly sweet to be deemed an acceptable snack!<p>…

39 Salads To Make On The Grill

Vegetables deserve grill marks, too.

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants