There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that. I come from a hot-dog-loving family and jump at any opportunity to throw … Read more
These Middle Eastern meat-stuffed pitas get their earthy, spiced flavor from a scoop of baharat, a blend typically composed of cumin, allspice, black pepper, with further additions depending on the blend (baharat means “spices” in Arabic, so the components change from mix from mix). Finely chopped shallots add bulk to the ground beef and ensure … Read more
Quick, what’s the funnest way to eat a bunch of meat? If you said “on a stick!” you’re in the right place. Our best kebab recipes will have the whole crowd clamoring for another bite. Below, you’ll find ideas for juicy chicken skewers, fragrant charred lamb kebabs, classic yakitori, flavor-packed grilled seafood, and hearty veggie … Read more
No one needs to know how little time you spent actually cooking this grilled leg of lamb recipe. If your grocer only has bone-in leg of lamb, ask the butcher to butterfly it for you—or grab it and butterfly it yourself: A leg of lamb consists of two large sections with a few different muscles. … Read more
It doesn’t really feel like summer until you fire up the grill—and we have all the grilling recipes you need to officially kick off outdoor cooking season. Whether you’re working with charcoal or gas—or a brand-new pellet grill—you’ll find lots of inspiration here: spicy shrimp kebabs, sticky grilled pieces of chicken, beer can cabbage (yes, … Read more
While the folks at Brooks’ House of Bar-B-Q helped popularize Cornell chicken, they didn’t invent it. Dr. Bob Baker, a Cornell professor who had been tasked by the poultry and egg industries after World War II to encourage consumption, developed the recipe. It was first published in 1950 in a bulletin titled “Barbecued Chicken and … Read more
These grilled chicken skewers are flavorful, spicy, and full of citrusy pep, all without having to juice a lemon. The secret ingredient? Sprite. I took a note from chicken inasal, a Filipino barbecued chicken dish, and marinated the chicken breasts in the lemon-lime soda along with fish sauce, garlic, and Thai chili sauce to tenderize … Read more
Marinating steak in Coca-Cola is a pro grilling move practiced by experienced cooks, including Korean grill masters, who rely on the soda to give bulgogi and kalbi an extra pop, and my own Midwestern mom. Soda’s unique blend of high acidity and sugar both tenderizes the meat and speeds up caramelization on the grill for … Read more
We love quick-cooking, thin-cut boneless pork chops, but they can often skew dry. Not here. When marinated in a simple blend of Dijon mustard, honey, garlic, and ginger beer, the lean cut becomes remarkably tender and bursting with spicy-sweet flavor, all thanks to that latter ingredient. Though ginger beer may seem like an unexpected addition, … Read more
When shopping for a nylon grill brush, look for one with a fairly full brush head rather than one with wide-spaced rows. You also want a brush with brightly colored bristles so you’ll notice if one gets stuck on your grill surface or ends up in your dinner. A long handle is less important than … Read more