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How To Cook A Brisket, Which Is Totally Worth The Effort, I Swear

Just once in your life, cook a brisket, over smoky charcoal heat, on the grill. Do it for the solemn pride of having done so, and for the rime of authority it will lend to your future haughty pronouncements on the quality of others’ briskets. Do it because brisket—a massive cut of tough working muscle from the chest… » 7/03/15 2:35pm 7/03/15 2:35pm

Man Grilling Guinea Pig In Prospect Park Is A Hero

On Saturday morning, an emergency call about squirrel abuse sent police to Brooklyn’s Prospect Park. When the officers arrived, they found not the brutal torture of a park squirrel, but what you see above: a happy Ecuadorean man, toasting a guinea pig on a wooden pole beneath sun and sky, free and brave and square… » 6/15/15 12:10pm 6/15/15 12:10pm

How to Avoid the Most Common Grilling Mistakes

With barbecue season upon us, it’s time to get proficient with your grill. But just as important as knowing what to do is knowing what not to do. Don’t let your skewers overcook, your burger become bland, or your steaks dry out. Here are some basic tenets to follow to avoid the most common grilling mistakes.
» 6/04/15 9:56am 6/04/15 9:56am

If You Grill All These Foods On Memorial Day, The Planets Will Align

Cold fusion. Mars colonization. A cure for cancer. Peace on earth. Cute li’l goals, I guess, if you’re looking for a self-esteem boost.
» 5/24/15 2:13pm 5/24/15 2:13pm

How To Grill A Whole Fish, Because It's Just The Best Thing To Do

There are many good reasons for grilling whole fish. The skin and bones keep the flesh moist and flavorful; the skin itself, when cooked well, is life-changingly delicious; whole fish stands up better to grilling heat than a fillet or fish steak will; whole fish usually costs less by weight than the portioned stuff;… » 5/16/15 11:38am 5/16/15 11:38am

Let's Try Joy Of Cooking's Worst Recipes. First Up: Quick Fish Loaf

I like to eat. Most of you do, too, I’m fairly sure, because I’ve seen you all doing it out at restaurants and in front of, behind, or under food trucks, and I daresay you looked quite pleased with yourselves. But due to the finite geometry of intestines and other guts, as well as the unwelcome but omnipresent… » 5/11/15 11:25am 5/11/15 11:25am

How To Make Hollandaise Sauce, And Defy The Brunch-Industrial Complex

Hollandaise sauce is the lifeblood of the brunch-industrial complex. You want brunch—which is to say, you want eggs Benedict, the totemic brunchstuff, and maybe like some strawberries or quiche or whatever else goes with brunch? I dunno, I just really want some eggs Benedict, and it’s 11:30 already—but don’t know how… » 4/18/15 10:58am 4/18/15 10:58am

How To Smoke Salmon: Mystical Alchemy From The Majestic West

Pity the poor East Coast rat racer. Look at him, pouring out of the subway with his sooty, bedraggled kin, lurching through ill-lit corridors, past dripping pipes and glaring widows just missing him with the splash of their chamberpots. There he is, spending $12 on a substandard turkey sub. Here he goes, hat brim… » 3/27/15 2:15pm 3/27/15 2:15pm

How To Cook Some Tasty (For Once!) Cabbage, For St. Patrick's Day

I love St. Patrick's Day. I know it's terribly unfashionable to admit so, but I love it all: I love the wearing of the green, I love the dogs in costume, I love the KISS ME I'M IRISH buttons. Give me a pair of glittered, bobbly shamrocks affixed to a headband and I'm one bonny Irish lass. The green beer? Hell yes.… » 3/17/15 1:54pm 3/17/15 1:54pm

How To Make Mashed Cauliflower, Because It Goddamn Tastes Great

This article originally appeared on October 12, 2013. I'm republishing it today because I went on an insane cauliflower kick this week, and also for the lesser reason that I couldn't find good ingredients for what I wanted to cook. If you're looking for something especially St. Patrick's Day-ish, put some chopped… » 3/14/15 1:10pm 3/14/15 1:10pm