Who says you need a grill to cook good ribs?! We thought that for years, and our apartment's lack of outdoor space for a grill meant that a good many recipes for ribs got passed over. Now we'll making...
Unless you're a vegetarian (though sometimes even then), it's hard to resist the lure of bacon. Knowing how to cook those long marbled strips just the way we like them feels as second-nature as breath...
When we shared our favorite pot roast recipe yesterday, we also mentioned how much we love having the leftovers in the fridge to use for meals during the week. Our families inevitably get tired of str...
As much as I hate to think of the fuel used to bring delicacies across the world to my plate, some things are worth importing. We gave up Pellegrino a few years ago, I avoid Chilean apples and I tend ...
Porchetta, noun: A Southern Italian dish of roasted suckling pig stuffed with wild fennel and garlic Friends of ours who have traveled in Italy come back singing praises about this iconic Italian dis...
Hot dogs haven't quite had the gourmet make-over that hamburgers have undergone in recent years - and that's just fine with us! A good summer hot dog is simply an all-beef frank, a squishy bun, and a ...
We'll give you a virtual high five if you can figure out how these were made. They're part of a group of insane hot dogs we just found over at Woman's Day... ...
"Dry" and "poaching" might sound like an oxymoron, but hear us out! This is a great technique to use with small cuts that don't have a lot of internal fat to keep them moist. Here's how......
Why not make confit at home? Aim high, we say! Besides, long before confit became synonymous with fine dining, making confit was a common way for home cooks to preserve meat for extended periods of ti...
One of the best things about roasting a whole chicken like we did last weekend is having all that leftover meat! It's often more economical to buy a whole chicken instead of chicken parts, and already...
Unless we're having guests over, roasting a whole chicken isn't honestly something that we would normally think of doing. But reading Melissa Clark's description in the New York Times a few weeks ago ...
Whether or not you're a fan of crispy skin, have you ever thought about seasoning under it? This is one of our favorite ways to prepare whole birds since the skin seals in the juices while the herbs a...
Our doctors would advise us that eating the skin is not in the best interest of our waist lines or our arteries. But a roasted bird fresh out of the oven? With the skin all golden and crispy? So hard ...
I still have a very clear memory of my first meal after deciding to go back to eating meat. It was fried chicken and I'd been craving it for months! To this day, that was some of the best fried chicke...
It's not that we're afraid of frying or even that we're hoping to avoid the extra calories. It's just that sometimes we want a bit of that lovely crunch without going to all the trouble of deep-fat fr...
Ever wondered what brining really does? Or been curious about the Maillard reaction? Want to get the scoop on nitrates in our food? For answers to these questions and more, read on......
No, we're not talking about a sandwich from the special value menu at McDonald's! We're talking about a kind of chicken that is sometimes called for in recipes and that can sometimes be hard to find. ...
Whether we're grilling chicken breasts or braising legs and thighs, we find it just as easy to cook a large batch all at once. (Or just cook a whole chicken!) Any leftovers not immediately eaten get s...
This is something we've been wanting to try for quite some time now! With time, counter space, and a bit of patience, it's not terribly hard to do at home. Want to give it a try?! Check out our list o...
Lardons are really nothing fancier than thinly sliced pieces of salt pork or fatback, and yet they've acquired a rather classy reputation through appearances in celebrity chef cookbooks and fancy rest...
All the pork talk this week has us craving our favorite summer sandwich - BLTs, of course! It's not even worth making one with the out-of-season tomatoes right now (especially given the recent press a...
We agree with reader mschatelaine from our post on marbling: the push to make everything lean and fat free does tend to go overboard sometimes. Lucky, that won't be a problem as long as pork fat is ar...
Rillettes [ree-yet], noun: finely chopped meat, cooked in fat, and shredded into a paste-like consistency. Traditionally served as a cold spread on bread. Rillettes are sometimes referred to as "poor...
Glance into the meat cases at any grocery store and you'll see a whole slew of cured meat products, some of which look raw and some of which look like they could survive a cross-country back packing t...
Brines work by breaking down some of the muscle tissue and helping the meat to draw in moisture. On large cuts like Faith's corned beef, this process can take several hours or days. But on small cuts,...
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