There is no steak more iconic than the mighty porterhouse. It is, after all, two steaks in one! The image of a huge porterhouse, bone-in, dripping in juices is synonymous with steak itself. But porterhouse can be difficult to cook properly. No worries! We have the thermal tips you need to cook it just right….
Imagine this: donuts, but they’re a little more chewy, a little faster to make, and with a light, sweet flavor that has a hint of mystery to it. Oh, and can we make them gluten-free for our friends with celiac disease? Easily done! Just make some mochi donuts. Mochi donuts get their foothold in the…
We’ve written about chicken shawarma before, but we thought it would be fun to try cooking an actual shawarma … or at least as close as we could get without buying a whole apparatus that actually turns and cooks. So to that end, we took a look at our recipe and decided to use our…
This post is going up the week before Easter this year, and it’s just in time, hopefully, to help with some amazing feasts. Lamb is one of the quintessential spring foods, rife with the imagery of fertility and new life, and it’s also just good. If you still haven’t nailed down your Easter dinner plans—or…
It’s funny how things can sound tastier, more exotic, just because we say them in another language. Salsa verde, for instance, sounds delicious, while “green sauce” doesn’t. Pasta carbonara sounds almost infinitely tastier than “char-coaler’s paste.” Smörgåsbord is so much more enchanting than “sandwich table.” And Chicken Cordon Bleu certainly sounds tastier than “Blue Ribbon…
Choosing how to season your meat is, let’s face it, one of the joys of barbecue. There are hundreds of quality rubs on the market, you can blend your own, just use salt and pepper, or find a well-thought-out recipe and follow that. We recently cooked a brisket and took that last path, following the…
