Main Course

Getting the chicken onto the grill involves wrestling it over the hot grates, balancing the can upright while trying not ...

Getting these ribs from fridge to smoker means dealing with a thick, sticky layer of rub that clings to every ...

Fumbling with the mushrooms, I trim the stems and scrape out the gills—more for removing moisture than flavor. You want ...

Fajitas start with the mess of slicing peppers, onions, and steak—each cut slightly uneven, some bits sticking to the knife. ...

The first step is threading these tiny shrimp onto skewers, feeling their slight resistance as they slide onto the metal. ...

Searing a thick layer of fat on the brisket’s surface, I hear it sizzle and crackle as it hits the ...

The key is hearing that sharp, immediate sizzle as the salmon hits the hot grill, then watching the skin crisp ...

Pasta Primavera starts with boiling water sloshing around in a big pot, salt melting in and then the pasta slipping ...

Getting these skewers ready involves a mess of chopping, marinating, and threading. The raw chicken slips and slides as you ...

This burger starts with a ball of fresh ground beef, roughly 4 ounces, sitting loose in your palm. You smash ...