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Why This Recipe Works Juicy, ultra-tender prime rib is the ultimate roast beef. To cut its size to suit two, we opted for a 1 1/2-pound, 1 1/2-inch-thick bone-in rib-eye steak. We seared our steak in a hot skillet to develop a crust and then finished cooking it gently in a...
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For those of you using charcoal, this recipe calls for lighting two fires: the first to slow smoke the meat, and the second to sear it after a prolonged rest. For medium roast beef, cook it to an internal temperature of 130 to 135 degrees. You don’t need to rest the meat again af...
We tested this recipe using Coco López brand cream of coconut, which is often found in the soda and drink-mix aisle of the grocery store. Make sure to shake or stir it well before using, because it separates as it stands. To toast the coconut, spread it on a rimmed baking sheet and...
Nothing can ever really prepare you for that first meal at Tampa's Columbia Restaurant, with their that's-so-Tampa devil crab croquetas; the iconic, made-to-a-1915 recipe house Cuban sandwich; and the iceberg lettuce salads mixed tableside by waiters in jackets. The oldest restaurant in th...
The unstoppable recipe for wild success — the kind that has the place selling out of hickory and oak-smoked pork shoulder, sometimes just an hour or so after opening — has remained simple: a cinder block pit, piles of wood, and plenty of patience. This is where you come for one of ...
He crafts Marvel Bar's signature cocktails, like the Oliveto, a combination of an egg white gin sour with olive oil the bar dubbed an "emulsified sour." The Minneapolis bar's martini in also noteworthy; the recipe was adapted from a French cocktail book published in 1904: three parts gin...
Why This Recipe Works This Pennsylvania Dutch classic is richly sweet from deep molasses and warm baking spices. A bit of sour cream in the pie dough made it easy to work with, and a touch of sugar in the dough added sweetness and enhanced browning. This pie is wet-bottom style (some ...