While you can smoke well on a grill if you know the tricks, nothing beats a dedicated smoker for succulent low-and-slow smoked ribs, pork, and brisket. You don't have to spend $10,000 on a big black submarine as seen on TV. Whether you want to go with wood, charcoal, gas, pellet, or electric, you can choose from a wide variety of smokers that are easy to use and get great results for under $500. Here are our picks.
Meat tends to get all of the glory at summer grill-outs, but that doesn't mean it shouldn't be accompanied by equally tantalizing side dishes. I'm talking flavorful grilled vegetables, cooling salads, and saucy baked beans. We've got 18 recipes to complete your Fourth of July feast that'll almost make your guests forget about those smoky, savory ribs.
Food lovers across America have been submitting recipes to Bertolli Olive Oil's Taste of Tradition Recipe Contest, and holy smokes are we impressed by these creative, delicious-looking dishes. Take these Meyer Lemon Olive Oil Cakes with Ricotta Mascarpone Cheese Frosting, submitted by Melissa Stadler. In an inventive twist, they use Bertolli Olive Oil instead of plain oil or butter, which not only complements their luscious, lemony flavor, but also keeps them irresistibly moist and tender
Japanese versions of Western dishes, known as yōshoku cuisine, may look like the originals that inspired them, but the flavor is unmistakably Japanese. Take this potato salad, which derives its unique flavor from Japanese mayo, rice vinegar, and hot mustard.
Sure, I could have bought my rib-master dad a generic smoker, which would have required minimal assembly but also sent a clear message: "Dad, you're worth exactly $199.99 and a sweaty afternoon." No, my dad deserved something homemade. The only problem: I had no idea what I was doing.
Can't decide what to make for the biggest cook-out holiday of the year? We've got you covered. From smoky ribs to spiced kebabs, juicy pork chops, and spicy chicken wings, we have 16 great excuses to fire up your grill this Fourth of July.
It's difficult to type effectively right now, when your laptop is balanced on a single knee. Why don't I put my knees together and place my computer in my lap like a normal traveling-writer, you may ask? Well, if I were to do that, I'd end up putting my shoes in the puddle of human urine on the floor in front of me, duh. But we'll get to that.
Essential Peruvian dishes, a handy tomato shopping guide, the best gas grills on the market, and more! Catch all of this week's stories from Serious Eats.
The best tabbouleh salad, juicy and tender grilled pork sandwiches, and a Vietnamese twist of panzanella: see everything we made this week at Serious Eats!
Some ingredients on a cocktail menu sound familiar—bottles you can pick up at the liquor store. "Bourbon." "Gin." "Sweet vermouth." But if you're at a craft cocktail bar, you'll often see slightly more obscure items listed. (And you can bet that the term "housemade" will precede them.) House rosemary tincture, house grapefruit bitters—how do bartenders actually create these? Often, it's with one familiar but little-appreciated ingredient: Everclear®.
Snapshots from our trip to Boston, a day of bowling, and some stellar pasta from Osteria Morini. See what we were up to this week in the slideshow!
When I start to think about making a punch, I get really excited. I'm not talking garbage-pail college drinks, but the real thing, historically made with an oleo-saccharum, which is just a fancy phrase for a mix of sugar and citrus peels that's packed with concentrated and complex flavor. This refreshing version calls in earthy gunpowder tea, gin, and both lemons and limes.
When life hands you stale banh mi baguettes, you really can't make lemonade. Instead, make this banh mi bread salad that's inspired by panzanella, the classic Tuscan dish designed to transform stale bread into a delicious meal, but using banh mi flavors instead. In fact, you don't even need stale bread to make this: Just buy fresh bread and dry it in the oven.
True, grilled meat doesn't need much gussying up to taste good. But if you're ever going to make a homemade hot dog really special, July 4th is the day to do it, and these are the recipes to do it with.
Curious about the best chocolate chips for ice cream and how to make those pretty swirls? Welcome to the ultimate guide to mix-ins.
When I get out of New York City and actually have a chance to grill, I don't just want to cook the obvious stuff on the grill, I want to cook everything. Case in point: This grilled pork sandwich with a grilled plum chutney and miso-cabbage slaw. It's been held over the flames, from top to bottom.
There are few things better than a ripe, juicy tomato right off the vine. Eaten raw, sliced for sandwiches, whizzed into a simple summer gazpacho, tossed into an herbaceous salad, or simmered into savory jam, the tomato is versatile and vibrantly flavorful—at least when it's in season. Here are the ones you should be looking for.
Tahini, Middle Eastern ground sesame paste, often gets shunned as a supporting player when blended into hummus or smeared on shawarma. But it's versatile (and shelf-stable) enough to earn a permanent spot on our refrigerator shelves. We polled a panel of pro chefs on how they like to let it shine.
Set side by side, rhum agricole stands tall compared to its cousins in the category. Where many mass-produced rums are heavy and a little one-note, rhum agricole is all about freshness and complexity, with an intriguing grassy and vegetal side from fresh sugarcane. Want to taste? Here are four great bottles to get you started.
A great burger with a charred crust and a juicy, savory interior is a cornerstone of summer's best cookouts. It doesn't hurt that it's also one of those crowd-pleasing foods that's easy to make in bulk. From vegan and vegetarian options to the meatiest, cheesiest, over-the-top-iest burgers of your dreams, we've got 21 recipes to make this July 4th one for the history books.
The Boston area is an ice cream lover's mecca, but not all scoops are created equal. After spending four days sampling from every ice cream shop we could find, we have the answers on the cream of the crop.
Most of my many jars of sumac and za'atar are courtesy of a good Lebanese friend of mine (any friend who brings you jars of spices specially selected by their relatives in the Middle East is the best kind of friend)—the same friend who introduced me to the idea of halloumi pancakes. In fact, it was at that exact same breakfast that I was introduced to these scrambled eggs, which he flavored with toasted pine nuts, sumac, parsley, and olive oil.