Subscribe to be the first to learn about a new recipe. Sign up today!
There are two kinds of slow cooker pork recipes. The first kind is set-it-and-forget-it pulled pork — tender, saucy, good on a bun. The second kind is carnitas, and the difference is not just the seasoning. Carnitas have crispy, caramelized edges. That crispiness is not an accident and it doesn’t happen in the slow cooker….
Pork chops have a reputation problem, and it’s entirely deserved — but the reputation belongs to overcooked pork chops, not pork chops. The dry, rubbery, gray-through-the-middle chop that made you dread them as a kid was cooked to 160°F, which was the USDA-recommended safe temperature until 2011, when they revised it down to 145°F. Fourteen…
White bean and tuna salad is Italian pantry cooking at its most practical — and it’s one of the most underrated no-cook dinners you can make on a weeknight when the fridge is mostly empty and you have absolutely no desire to turn on the stove. Two cans, a lemon, some olive oil, and ten…
Okay, full disclosure upfront: this is listed in the No Cooking Required category, and technically that’s true — you’re not cooking anything tonight. But the steak had to come from somewhere. The honest version of this recipe is that it exists because you cooked steak last night and now you have leftovers. And if that’s…
Beef and vegetable soup is one of those recipes that almost everybody’s made a bad version of without knowing it. The broth tasted flat. The beef was tough. The vegetables were either mushy or underdone. The whole thing looked like the canned version and tasted about the same. Here’s what went wrong: the beef didn’t…
Slow cooker chicken tortilla soup is the rare recipe where the method is genuinely the point. You’re not using the slow cooker because it’s convenient — though it is — you’re using it because six hours of low, steady heat does something to chicken and spiced broth that forty-five minutes on the stovetop can’t replicate….
The smash burger recipe is not complicated. It’s a two-ounce ball of cold 80/20 ground beef pressed flat on a screaming hot cast iron pan, seasoned, flipped once, and finished with a slice of American cheese that melts in the thirty seconds it takes the second side to cook. Start to finish, you’re looking at…
Your grocery store has been selling sushi-grade fish for years. You’ve walked past it a hundred times, glanced at it, and kept moving toward the salmon fillets you were already going to overcook. That ends tonight. We’re making an easy poke bowl recipe A poke bowl — pronounced poh-kay, Hawaiian for “to cut into pieces”…
Every smoked salmon bagel board post on the internet is written for a brunch party. Set it out for guests. Build it for Easter. Impress your book club. Nobody is writing about building one on a Wednesday because neither of you wants to cook and there happens to be a package of smoked salmon in…
Every chicken club sandwich recipe on the internet starts with a skillet. Cook the bacon until crispy, three minutes per side, transfer to paper towels. In the same pan, cook the chicken until golden brown, six to seven minutes per side, let it rest. Then assemble. That’s a fine dinner. It’s also twenty-five minutes and…