If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: Tracey Medeiros
Author: Alison Roman
Author: Mary Cech
Author: Cheryl Alters Jamison
Author: Mario Batali
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . This rub has all the classic barbecue notes: salt, spice, sweet, and smoky. It...
Author: Elizabeth Karmel
Author: Shelley Wiseman
Author: Cecilia Au-Yang
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
Author: Pableaux Johnson
Author: Sydney A. Ducker
Author: Maggie Ruggiero
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered...
Author: Elizabeth Karmel
Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. Peppery and piquant, this vinegar sauce is the preferred condiment of eastern North Carolina....
Author: Steven Raichlen
Author: Bob Sloan
Author: Craig "Meathead" Goldwyn
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
Author: Josef Centeno
Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same drumsticks to a long, slow, moist braise in barbecue...
Author: Kemp Minifie
Author: Pableaux Johnson
This gorgeous summer salad contains all the elements of a balanced meal-meat, starch, and veggies.
Author: Bon Appétit Test Kitchen
An easy Sriracha Buffalo Sauce recipe. This is part of the recipe Chicken Wings Five Ways.
Author: Alexis Touchet
Author: Francois Payard
Author: Tasha de Serio
Author: Ardie A. Davis
Author: Judith Finlayson
Author: Fred Thompson
Author: Ray "Dr. BBQ" Lampe
Author: Steven Raichlen
Author: Kerry Simon
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Aarons insists this dish...
Author: Todd Aarons
Author: Carey Paquette
Well, here it is, the bane of North Carolina barbecue. I don't know if it's the addition of mustard that brings frowns to the faces of North Carolina barbecue purists or the fact that this is a South Carolina...
Author: Chris Lilly