Of all the delicious meals I have had the pleasure of eating in New Orleans, by far my favorite is a drippy, sloppy, saucy roast beef po' boy. Perhaps lesser known than its fried seafood sibling, I much prefer the garlicky slow-cooked sandwich swimming in its own rich, roux-thickened gravy.
As a Southerner, I know I'm supposed to pledge a certain allegiance to bacon, but I have to admit the "bacon-makes-everything-better" trend had me rolling my eyes after the first month or so. (And that was five years ago!) Then I made this sweet and savory bacon jam, and I'll be darned if I didn't want to slather it on everything from breakfast sandwiches to cupcakes. Yep, I turned into "that" girl.
Browned and lightly charred on the outside, juicy and tender inside, a perfectly grilled steak has the power to make grown men cry. But you know what makes everyone cry? A dry, overcooked steak. Or a gray, tentatively-grilled steak with no crusty edges. With so many ways to get it wrong, it's no wonder grilling steak can be intimidating.
To get it right once and for all, we turned to chef and grilling expert Adam Perry Lang, who shared his step-by-step method for perfect steak on the grill. His process is straightforward, but also includes a few tricks that ensure maximum flavor, a gorgeous crust and an evenly cooked interior every time.
Even if you've mastered making pickles and jams, preserving meat feels like a whole different game. This week we are sharing experts' picks for the preserved foods they can't live without and today we hear from Salumi and Charcuterie author Michael Ruhlman, who talks about why you should be keeping duck confit on hand and shares his easy olive oil method for making it.
I have a confession: until recently, I found the idea of grilling meat slightly terrifying. Maybe it's because I've never owned a grill of my own. Or because I usually skip over the articles about grilling in magazines. Or maybe it was due to some ingrained sexism on my part, pushing "grilling" into the "things men cook" category. Whatever the reason, this summer I've set out to change this sad state of affairs and I'm happy to report a series of successes — including these sticky, savory chicken thighs. Glazed with an addictive mixture of apricot jam and miso paste, they are a foolproof win for first-time grillers or a tasty addition to the repertoire of veteran grill-masters.
Teriyaki pork tenderloin is total comfort food for me — it appeared in my mom's cooking rotation at least once a week when I was growing up, and it was always served with a side of yellow rice and a big green salad. Yes, it was the pre-marinated pork in a bag, and yes, it was delicious.
Everyone has an opinion on barbecue. (Don't they?) There are three basic sauce options: mustard, tomato, and my favorite, vinegar. Each variation has its devotees, and many gatherings in this neck of the woods include impromptu debates of varying degrees of intensity about which one is the best. I don't participate in the debate, because my mouth is full.
Happy Independence Day! (And to our visitors from outside the U.S., happy Thursday!)
All across our great country today, patriotic folks will be slipping into swimsuits, cracking open cold beers, and firing up their grills. But just in case you didn't get a menu planned in time, these splendidly simple grilled sausages with their trio of dipping sauces have you more than covered.
It's our nation's 4th of July celebration tomorrow, and like most holidays, this one deserves a feast — a celebration through food (and maybe beer, too). If you have a rotisserie attachment for your grill hanging around, it's time to dust it off (and if you don't have one, now might be the time to finally buy it). Because today, my friends, I'm going to show you how to cook the best darn rotisserie chicken you've ever had. Time to quit messing around.
When I heard that adding a little water to a pan of bacon would keep it from splattering fat as it cooked, I had to give the trick a try for myself — and discovered that this little tip is more than just a way to keep your apron clean. It is the key to better bacon on the stovetop.