A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the bird onto the grill for even heat exposure.
Author: Rhoda Boone
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
Author: Edward Lee
This Thanksgiving mac and cheese recipe from chef Erick Williams is silky and creamy throughout, with (almost) no crispy bits. Serve it as a side dish!
Author: Erick Williams
Author: Andrew Weil, M.D.
A little sweet, a little spicy, a little smoky-these pork shoulder steaks have everything it takes to steal the show at your next dinner party. (It's so good it could even steal the spotlight from turkey...
Author: Amiel Stanek
Author: Gina Marie Miraglia Eriquez
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that worry since it cooks it in a low-and-slow, moisture-sealed...
Author: Tyler Kord
If you love beef tartare but don't love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. Smoked salmon is a party-friendly alternative that can take the spicy crunch...
Author: Anna Stockwell
Author: Fred Thompson
Author: Kevin West
Make this easy one-pan baked frittata on the weekend, then slice it up for on-the-go breakfast sandwiches all week long.
Author: Anna Stockwell
Author: Jessica Goldman Foung
Author: Dai Due, Austin, TX
Author: Andrew Chase
Author: Andrew Chase
Author: Gabrielle Hamilton
Author: Steven Raichlen
The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.
Author: Bon Appétit Test Kitchen
This easy weeknight dinner recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.
Author: Claire Saffitz
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned breading. At A.O.C., Goin serves the dish with a romesco...
Author: Suzanne Goin
Author: Donald Link
You may think that there's a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.
Author: Meherwan Irani
Author: Susie Fishbein
Author: Melissa Hamilton
This irresistible, protein-packed, bite-sized appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Just boil your eggs to a jammy texture that's halfway between hard and soft,...
Author: Anna Stockwell
Our homage to lahmacun, the Middle Eastern flatbread.
Author: Andy Baraghani
Author: Kerri Conan