all things food
This meaty chili brings everyone to the table. The complex flavors are thanks to three different types of meat, a good helping of spices, and tequila. That’s right—it’s a party!
Spatchcocked and served with a fresh salsa verde, this chicken is a flavor lifesaver. Juicy, crisp-skinned, and quick, you might never go back to regular chicken again.
A brilliantly flavored pork tenderloin that’s smoked and yet, on the table, in just over an hour. Maple and chipotle glaze take this from easy to sigh-inducingly scrumptious.
Streusel and a jammy filling of fresh fruits are a quick and lush summer dessert. Make it ahead for your next barbecue or for a Sunday brunch and use up whatever fruit you have on hand.
For those in the know, Rodney Scott is a barbecue sensation. For those of you who don’t know, allow us to introduce you to his sublime smoked chicken—and tell you how to make it at home.
Sweet, tangy, and deliciously messy. Marinate ’em, grill ’em up, stack ’em on a platter, and prepare for everyone to be astounded.
Not all potato salad has to be drowning in mayo. Sometimes, all you need is a tangy mustard and garlic dressing with more flavor than fat. And a few cornichons never hurt, either.
St. Louis style ribs are dry rubbed with loads of spices, slathered with sweet and tangy barbecue sauce, and cooked until devastatingly tender.
An uber-quick and less traditional approach to chicken enchiladas gets you a tasty dinner, weeknight or not. The secret? Your toaster oven.
You shouldn’t have to choose between your two competing cravings. The only disappointing thing about these? That we didn’t discover them sooner.