Author: Cheryl Alters Jamison
The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños,...
Author: Rhoda Boone
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
Author: Pableaux Johnson
Author: Shelley Wiseman
Author: Alison Roman
Author: Tracey Medeiros
Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same drumsticks to a long, slow, moist braise in barbecue...
Author: Kemp Minifie
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: Sydney A. Ducker
Author: Elizabeth Karmel
Author: Francois Payard
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
Author: Josef Centeno
Author: Maggie Ruggiero
Author: Craig "Meathead" Goldwyn
Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. Peppery and piquant, this vinegar sauce is the preferred condiment of eastern North Carolina....
Author: Steven Raichlen
Author: Cecilia Au-Yang
Can be prepared in 45 minutes or less.
Author: Pableaux Johnson
Author: Bob Sloan
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered...
Author: Elizabeth Karmel
Author: Ardie A. Davis
Author: Mario Batali
This gorgeous summer salad contains all the elements of a balanced meal-meat, starch, and veggies.
Author: Bon Appétit Test Kitchen
Author: Ray "Dr. BBQ" Lampe
Author: Judith Finlayson
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Aarons insists this dish...
Author: Todd Aarons
Author: Kerry Simon
Well, here it is, the bane of North Carolina barbecue. I don't know if it's the addition of mustard that brings frowns to the faces of North Carolina barbecue purists or the fact that this is a South Carolina...
Author: Chris Lilly
Author: Fred Thompson
Author: Steven Raichlen
Author: Tasha de Serio
An easy Sriracha Buffalo Sauce recipe. This is part of the recipe Chicken Wings Five Ways.
Author: Alexis Touchet