You almost have to sell a kidney to buy a good steak these days. An aged cut of prime beef costs around $30/lb. At that price, someone else better be doing the cooking. For many home chefs, an alternative is to marinate and thinly slice tougher cuts, like the flank or London Broil, which work…
Nicely charred, juices dripping from every bite, cheese oozing down the side, and a smoky taste. The simple act of grilling a homemade burger can be as pleasurable as any fine-dining experience. This is not the burnt, dried-out patty you may remember from backyard BBQs, flames shooting up from the grill. Now every celebrity chef is hawking…
Admittedly, I’m not a huge fan of the tenderloin. I find the lack of fat and the cut in general to be dry and less flavorful than other pork products. But it’s healthy and cooks quickly, so I guess it gets bonus points for that. In honor of the Woodford Reserve bourbon-sponsored Belmont Stakes on…
Nothing says American like the image of a whole bird, beheaded and de-feathered atop a can of Budweiser. Combining an alcoholic beverage readily on hand and the inexpensive ingredient of chicken, the new-classic recipe for Beer Can Chicken is as simple as it is delicious. And it’s versatile too. When I told my German colleagues…
The travel bug has been crawling under my skin. No big trips are on my calendar, which makes me a bit stir-crazy. But rather than fret, I found some fantastic EDA opportunities outside the island of Manhattan. From a Burger Brawl to GoogaMooga, the season of outdoor daytime eating and drinking is now in full…
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