What’s on your menu for Independence Day? The parties may be a bit subdued this year, but we found 15 recipes in our collection that are perfect for gatherings of any size. Whether it’s just two of you in the backyard, or a larger group around the grill, we’ve got classic comfort foods that will make it a very tasty Fourth of July … and summer.
Looking to take your burgers to the next level? Try our easy recipe for homemade burger buns enriched with black truffle butter. The dense, rich buns are perfect for all your burger creations and will make you a grill star this summer.
Getting tired of chicken? Try something new in the poultry department: guinea hen! We think of guinea hen as the beginner’s game bird, though it’s not at all gamey tasting. The lean meat stands up nicely to strong herbs and spices, and the approachable guinea hen can be fried like chicken, braised with herbs and root vegetables, or roasted with butter or duck fat. Read on for more about what may be your new favorite bird.
Is there actually a difference between barbecuing and grilling? You bet there is! And those who take these things seriously will be quick to point them out. Here we outline the very simple differences between these two methods of cooking meat.
Our grass-fed lamb makes a flavorful alternative to beef, and is a grilling season must-have. You’ll enjoy its distinctive, rich flavor – “lamby” but not gamey – in burgers, chili, kebabs, and more. Learn about this healthy grass-fed lamb and start planning your lambtastic menus.
Here’s a grilling showstopper: chicken under a brick. Known in Italian as pollo al mattone, chicken under a brick involves prepping the chicken so it lies flat and grilling it skin-side down with a weight on top. When flattened, a whole chicken will grill fast and yield crisp, golden-brown skin and evenly cooked meat. Read on and learn the easy method for making this tender and juicy chicken.
How do you andouille? At D’Artagnan, our spicy Cajun-style andouille sausage is made all-naturally with humanely raised heritage-breed pork and simple spices. Smoked over real hardwood, these ready-to-eat spicy links are delicious both on their own and added to your favorite recipes. Read on for some ideas for enjoying andouille.
Are you looking for a new steak to grill or smoke? Try the outside skirt steak – a cornerstone of Tex-Mex cooking and the original, most authentic cut for fajitas. This chef’s favorite should be on your grill all summer. Read on for a great recipe and learn more about this epic cut.
Are these sliders or mini burgers? Technically, a slider is a thin beef patty cooked on a griddle with onions and pickles on top. So, these must be mini burgers because some are made with lamb, buffalo, stuffed with cheese, or wrapped in bacon. Whatever you call them, these burgers are small bites of heaven. Read on for 5 recipes you’ll want to make now.
Compound butter is a classic French preparation that combines an ingredient – truffle, basil, garlic, or mushrooms, for example – with creamy butter. Great for bread, these flavorful butters are also wonderful to have in the fridge to accompany a grilled steak, pork, lamb or veal chop, or tuck into a burger. They are so easy that we hesitate to call these recipes. So here are 7 ways you can make compound butter at home.
Baked beans are a comfort food staple and a favorite with BBQ. Our tasty recipe for slow-baked beans is a great way to use some legumes from your pantry stash, and learn how to weave bacon at the same time (does that count as a crafting project?). Granted, the bacon weave is optional, but we highly recommend it. Read on for the recipe.
Garbure is a hearty rustic soup beloved throughout Gascony, that combines slow-cooked vegetables of all kinds and savory preserved meats like duck confit, ham, and salt-cured ventrèche. This is French country cooking at its best: deeply nourishing and satisfying. Watch Ariane make garbure with her daughter Alix and learn more about this tasty tradition.