The McConaughey tuna salad that lives up to the hype: wasabi, apple, jalapeño chips, and the drainage step most people skip. Served on toasted sourdough.The (...)
Bubbling Camembert topped with bourbon bacon jam, toasty walnuts, and rosemary. Two-stage bake keeps the sugar from scorching and the center perfectly (...)
Grilled pineapple chicken and rice in pineapple boats
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Grilled pineapple chicken and rice served in caramelized pineapple boats. One technique changes everything about this tropical dinner — and most recipes skip (...)
Parmesan spread thin, onion rings pressed in, baked until deep golden and lacy. These crispy Parmesan onion chips are a three-ingredient snack, a better burger (...)
The Flying Dutchman burger is the bunless In-N-Out secret menu item — two juicy beef patties stacked between layers of crispy Parmesan-baked onion chips. Fork (...)
Greek pan-seared lamb loin chops with a sumac-and-oregano crust, finished with fresh lemon. One cast iron skillet, 20 minutes. This is the Greek lamb recipe (...)
Oven-roasted salmon with bold yogurt-spice marinade, charred under the broiler in 25 minutes. The wire rack and Kashmiri chili are what make it look (...)
Flaky savory palmiers stuffed with bourbon bacon jam and melted Gruyère. Freeze the roll, slice, bake 18 minutes. The best thing you'll put on a party (...)
We’re obsessed with onions on burgers. Can’t get enough of them. So when we went after the Oklahoma Onion Burger, we went hard – a thin patty seared over a (...)
You're already hungry for this. Thick pub-style patty, smoked and hard-seared crust, sautéed mushrooms, sharp cheddar, and Dijon-mayo. The post Smoked (...)
You've been ordering kofta every time you travel because nothing at home has come close. This is the recipe that finally fixes that.The post Grilled Lamb Kofta (...)
Sweet chili shrimp poke bowl with Japanese white sauce
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The Japanese white sauce from the hibachi place, decoded. Sweet chili glazed shrimp, sushi rice, cold toppings, and a drizzle that makes the whole bowl.The (...)
You're thirty minutes and one mayo marinade away from garlic parmesan chicken skewers with real char and butter in every bite. Fire up the grill.The post (...)
A thick pub-style burger loaded with caramelized cremini mushrooms, melted Swiss, and warm au jus for dipping. Worth every minute of the cook.The post Mushroom (...)
Ground lamb gyro smash burgers bring crispy caramelized edges and Mediterranean spice to a cast iron pita build with tzatziki, feta, and cold fresh (...)
Who knew it was this easy to make poke at home? Silky raw salmon, punchy sesame-sriracha marinade, spicy mayo. 30 minutes and your new obsession.The post (...)
Thick beef patties, melted Brie, and a glossy spoonful of homemade bourbon bacon jam. The burger that makes every other option feel like settling.The post (...)
You wanted buffalo wings in burger form. We made that happen 🤯 homemade Frank's butter sauce in the patty, brushed on top, slathered in ranch and ready in 30 (...)
Juicy patties loaded with jammy caramelized onion, melted Gruyère, and thyme aioli. One hour of onions. Five minutes of high heat.The post French Onion Burgers (...)
From-scratch vindaloo paste, overnight marinate, low-and-slow simmer. This lamb vindaloo is the curry we judge Indian restaurants by.The post Lamb Vindaloo (...)
Baja fish tacos with beer-battered cod, chipotle crema and lime slaw
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Beer-battered cod fried crackly golden, stacked with smoky chipotle crema and lime slaw on warm corn tortillas. The Baja fish taco recipe worth saving.The post (...)
This slow cooker onion bacon jam is sticky, mahogany-dark, and built on two pounds of thick-cut bacon, balsamic, bourbon, and a mandatory skillet finish.The (...)
A 5-minute lemongrass marinade, a wire rack, and 25 minutes at 425°F. Boneless thighs come out with a crackly honey crust you'll keep coming back for.The post (...)
The sheet pan taco trick that keeps the shell crispy and gets everyone to the table at the same time. 40 minutes, zero compromises. The post Baked Crispy Beef (...)
Spice-marinated lamb grilled over direct heat until charred outside and pink through the center. Metal skewers, 10 minutes, one squeeze of lemon.The post (...)
