Debi Mazar and Gabriele Corcos make a fine pork chop, but in this recipe from their new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, it's the sauce that's the star. The loin itself
Built with layer upon layer of flavor—first with a spicy, earthy rub and then with a sweet and fruity glaze—these pork and pineapple kebabs taste way more complex than their simple preparation may suggest.
Sunday Dinners comes to us from our own chef/photojournalist/farmer/father figure Tom Hirschfeld, featuring his stunning photography and Indiana farmhouse family meals. Today: A smoky, fuss-free pulled
We love skirt steak because it's cost-effective and flavorful. Here's how to grill it at home. There are a few reasons why we love skirt steak: It's meaty and delicious, plus about half the price of a
Chicken kebabs are making a comeback with this tangy, sweet glaze. It's about time the kebab takes its rightful place back at the grill. With tender, juicy meat that's entirely portable (Plates? What what's
Pork shoulder is beloved for good reason: it's cheap, forgiving, and it can feed an army. Those reasons alone make it a winner of a cut in my book. It's also barbecue spice-ready, too, as you'll see here.
If you want to put your cooking creativity to the test, burgers are a great place to start. Not only do you get to choose your base -- beef, pork, lamb, salmon, lentils, mushrooms, or chickpeas, for starters
We DON'T refer to ourselves as "foodies." When you tell someone you're a food editor, you usually get bombarded with a flurry of totally irrelevant questions. "Do you get to eat out for free all the time?"
You’re guaranteed a great meal on any trip to New Orleans, but to really savor all the flavors the city has to offer, follow the advice of locals and eat to your heart’s content. Even natives will tell
Tender and tangy charcoal-grilled ribs are coated with an earthy and herbal rub after they're done cooking to make traditional Memphis dry ribs. [Photographs: Joshua Bousel] Back in the day, I'd call much
Each week this summer, Cara Nicoletti of The Meat Hook is helping us get to know our favorite cuts a little bit better – and introducing you to a few new ones, too. Read on, study up, then hightail it
Carolina-style whole hog sandwich. [Photograph: Joshua Bousel] Editor's note: American barbecue culture is mindbogglingly diverse. What differentiates your Carolina whole hog from your Texas brisket? food
4 Servings Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback. July 2013Print
At Food52, weￂﾠlove to grill. In fact, in the summer months, we're often glued to our grill. We cherish it, rely on it, nurture it and use it for everything we can think of. But when we need a break from
Dental floss just may be our new favorite kitchen tool—here are our favorite surprising and useful kitchen hacks. In the midst of cooking, have you ever realized you were missing the necessary tools for
[Photographs: Erin Jackson] Our Favorites! Wendy's • Jack in the Box • McDonald's • Popeye's For some, chicken nuggets are a rite of passage: a fast-food item passionately consumed for a brief period time
The humble, yet mighty, buttermilk biscuit is an American quick bread that uses baking powder and steam to create layers that are moist, rich, and tender. This recipe creates perfectly light and unbelievably
Breakfast Super Flaky Buttermilk Biscuits [Photograph: Robyn Lee] Super Flaky Buttermilk Biscuits • Puff Pastry Breakfast Egg Tarts Appetizers and Sides Easy Fingerling Potato Salad with Creamy Dill Dressing