Tested recipes for every meal, skill level, and craving
Loose ground beef balls smashed onto screaming-hot cast iron, producing thin patties with lacy crispy edges and intense Maillard crust. The viral burger style beats thick gastropub burgers.
The French country dessert that bakes itself – fresh sweet cherries in a custardy crepe batter, baked golden and puffed. The Limousin classic that defines June cherry season.
Thick ribeye cooked slowly to internal 50 C in 250 F oven, then seared in screaming-hot cast iron for mahogany crust. Edge-to-edge medium-rare. The technique steakhouses use.
The Mexican street-corn classic – charred grilled corn slathered with mayo, crema, cotija, chile, lime. Both elote (on the cob) and esquites (in a cup) versions.
Chicken thighs brined 24 hours in buttermilk and hot sauce, grilled over two-zone fire until crispy-skinned and juicy. The Southern technique for Memorial Day BBQ.
The American Southern strawberry shortcake – flaky drop biscuits split open and filled with macerated strawberries and lightly whipped cream. The biscuit version beats sponge cake.
