Sweet and Tangy Barbecued Chicken

Published July 1, 2013.

We’ve all had it: chicken with burnt skin, parched meat, and a coat of sweet, goopy sauce. By applying some barbecue know-how, surely we could do better.

Cuban-Style Picadillo

Published May 1, 2013.

There’s lots to recommend this tangy, sweet, judiciously spiced Latin beef hash—but only if we could trade a painstakingly hand-chopped roast for the convenience of ground meat.

Grilled Glazed Baby Back Ribs

Published May 1, 2013.

Boiling ribs before putting them on the grill is a surefire way to quickly tenderize their tough meat. If only that method didn’t also leach away flavor.

Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds

Published March 1, 2013.

Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor and carve. We take another approach: Leave out the bone and bring on the bloom (of spices, that is).

Modern Beef Burgundy

Published March 1, 2013.

Most recipes for this French classic require you to stand at the stove tediously batch-­searing beef and sautéing vegetables. But what if the whole operation could move to the oven?

Foolproof Spaghetti Carbonara

Published March 1, 2013.

An overload of fat makes a smooth, stable sauce for this classic Roman pasta. But could we dial back the fat and still have a velvety consistency?

Hearty Spanish-Style Lentil and Chorizo Soup

Published March 1, 2013.

To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.

Crispy Orange Beef

Published January 1, 2013.

Most versions of this Chinese restaurant standard are better dubbed “Soggy Orange Beef.” We wanted genuinely crispy results—and without heating up a full pot of oil.

French-Style Chicken and Stuffing in a Pot

Published January 1, 2013.

The French have a curious take on stuffed chicken: Rather than roasting it, they braise it and add vegetables to make a one-pot meal. Sound odd? We thought so—until we tried it.

Shepherd's Pie

Published November 1, 2012.

Think this classic of tender meat and rich gravy topped with mashed potatoes is the ultimate comfort food? The cook who has spent 5 hours preparing it might disagree.

Homemade Bacon

Published October 12, 2012.

Cooking low-and-slow for nearly 2 hours over pungent hickory chunks imparted just the right amount of smoke flavor without overwhelming the pork.

Grill-Roasted Beef Short Ribs

Published July 1, 2012.

With all their flavorful, well-marbled meat, short ribs seem perfect for the grill. The problem? Getting the texture just right—without having to constantly fiddle with the fire.

Spice-Rubbed Steak on the Grill

Published May 1, 2012.

Done wrong, this dish resembles a dusty old boot. But apply some science with your rub and you have a bold way to dress up a less expensive cut.

Grilled Spicy Pork Tacos (al Pastor)

Published May 1, 2012.

This taqueria staple features juicy, spit-roasted marinated pork that’s crispy at the edges and fork-tender within. Could we achieve that same trademark texture on the grill?

Sichuan Stir-Fried Pork in Garlic Sauce

Published March 1, 2012.

When it comes to replicating this classic Chinese stir-fry at home, the biggest issue is ­vexingly familiar: how to cook tender, juicy pork.

Red Wine—Braised Pork Chops

Published January 1, 2012.

To get juicy, tender meat and a rich, silky sauce, we first had to pick the right chop for the job. Then it was a matter of divide and conquer.

Best Prime Rib

Published November 1, 2011.

Top chefs say that 18 hours in a 120-degree oven is the route to prime rib perfection. So what's a home cook to do?

Grilled Beef Satay

Published September 1, 2011.

American restaurants have sapped the magic from this Thai street-food favorite with flavorless meat that's either mushy or overcooked. What would it take to get it back?

French-Style Pot-Roasted Pork Loin

Published September 1, 2011.

Pot roast almost always start with a fatty, flavorful cut that turns tender and juicy after hours of cooking. Is it possible to produce the same results from today's lean, bland pork loin?

Grilled Stuffed Pork Tenderloin

Published July 1, 2011.

A savory filling boosts flavor and helps this lean cut stay moist on the grill—if you can keep the stuffing from leaking out.

Thai Grilled-Beef Salad

Published July 1, 2011.

Our goal was to look no further than the supermarket to replicate this salad’s complex range of flavors and textures. Along the way, we learned a neat trick for grilling meat.

Pub-Style Burgers

Published May 1, 2011.

Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy interior that was evenly rosy from center to edge required a couple more tricks.

Grill-Roasted Bone-In Pork Rib Roast

Published May 1, 2011.

A boneless pork roast sure is convenient. But is something important lost when those bones are cut away? We went out to the grill (and into the lab) to find out.

Crispy Pan-Fried Pork Chops

Published November 1, 2010.

A bread coating can be just the thing to give lean, bland pork chops a flavor boost, but not when it turns gummy and flakes off the meat.

Classic Pot Roast

Published November 1, 2010.

These days, pot roasts come in all styles and flavors. But when we went looking for truly beefy taste, a simple 19th-century recipe proved the best guide.

51 - 75 of 161
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection