No longer are discerning carnivores limited to ordering from Omaha Steaks or venturing far afield to satisfy their protein cravings. Whether you’re a charcuterie lover, paleo dieter, or baconvore, you have options, and the journey requires little more than a few mouse clicks with these online mail order and subscription meat services.
How does one judge the best barbecue in America? Do you rank ribs by the number of fingers left covered in gooey, sweet barbecue sauce? Do you count the amount of calories served up on one platter? Does the darkness of char on beef brisket or a half a chicken designate better meat?
For most people, the platonic ideal of a steak involves a hot, smoky grill — the elemental meeting of fire and meat. But some of the best steaks you’ll ever have will come out of a frying pan. The difference is in the crust. Most grilled steaks, when seared over extremely hot coals or gas burners, take on the intense flavor of the black-charred grill marks.
The American Royal Barbecue, held in Kansas City, Missouri every October, is the nation’s largest BBQ contest. More than 560 teams competing, 270,000-plus people show up to taste-test, and one barbecuer is crowned grand champ. This year, it was Tuffy Stone, head cook for team Cool Smoke, and founder of Q barbeque restaurants in Virginia.
A well-prepared ribeye steak is a beautiful thing. Dino Tsaknis, Executive Chef at David Burke’s Primehouse at The James Chicago, shows how to prepare the perfect ribeye at home.
Pulled pork is the stuff of meat lover’s dreams, whether layered on a soft slider roll for a sandwich or eaten on its own with a side of cole slaw. How to cook up delicious pulled pork for you next game day gathering? Crock-Pot, baby!
Finding a steakhouse is not hard. But finding a truly exceptional steakhouse where you can't go wrong when you order the filet mignon, prime rib, or T-bone, is something special. As you plan dinners with old friends and holiday lunches with coworkers, consider these spots, deemed to be the very best steakhouses in America.
Anything cooked on a grill usually tastes awesome. But there’s a science to grilling, and a method to getting those coveted grill marks on your steak like a pro.
Braising, according to chef Vivian Howard, is “somewhat misunderstood.” But the star of PBS series, “A Chef’s Life,” breaks down the cooking technique in a few simple steps.
Russ Crandall is the blogger behind paleo-centric site The Domestic Man and a former Yahoo Food Blogger of the Week. Below, he explains that you don’t need any fancy equipment to smoke a turkey. All photos: Russ Crandall Roast turkey is great, don’t get me wrong. Turkeys should not be smoked in a roasting pan (or even on a rack in the roasting pan), and especially should not be roasted while resting in liquid.
Diana Yen is the cookbook author and food stylist behind The Jewels of New York. Below, she shows you how to use what’s in your pantry to jazz up some of your favorite Thanksgiving recipes that not only taste delicious, but they’re easy on your wallet, too. Tune in this week for more budget-friendly dishes! Cider-Glazed Turkey with Pan Gravy that’s dry brined in an herb salt for tender and flavorful bird.
Mason, one of the county’s top data scientist and CEO of data research firm Fast Forwards Labs, looks at quantitive data to apply numbers to prove what is the best burger in the country. In this video for Bon Appetit, Mason looks at more than 900,000 reviews of “burger eating experiences” around the country and looks for which ingredients are most popular with diners and which of those ingredients — “the bun, the meat, the cheese and the other stuff on top of it” — have the most favorable responses. To see which restaurant sells the best burger in America, you’ll have to watch the video, but here’s a hint — the bun on the country’s top burger is toasted.
Yahoo Food is proud to present “The Tipline,” a video series giving you tips, tricks, and hacks to get you through the holiday season and weeknight dinners alike. Today’s tip: how to carve a turkey breast like a pro.
If you’ve been living in America for more than a few weeks, you know that Thanksgiving is synonymous with turkey. Deep-frying a turkey may sound daunting, but many say it’s worth the effort. Smoking a turkey has also become popular in recent years.
This week, we’re spotlighting recipes from Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary by Graham Elliot (Atria Books). Elliot oversees Graham Elliot Bistro in Chicago and stars on Fox’s popular culinary competition shows, MasterChef and MasterChef Junior. Chorizo Meatballs with Spicy Tomato Sauce (Photograph by Anthony Tahlier) By Graham Elliot Chorizo Meatballs with Spicy Tomato Sauce Serves 6 to 8; makes about 20 meatballs Prep Time: About 20 minutes Cooking Time: 40 to 45 minutes Chorizo is spicy and smoky, two things that mankind has been drawn to for millennia. The tomato sauce isn’t too hot and tends to balance well with the natural sweetness from the tomatoes themselves, but you can add or take away some of that heat, if you prefer.
This week’s cookbook is Happy Cooking: Make Every Meal Count…Without Stressing Out by Giada De Laurentiis (Pam Krauss Books). An Emmy Award-winning Food Network star, De Laurentiis is also a Today show correspondent and has her own restaurant, Giada, at The Cromwell Las Vegas. Photograph by Andrew Purcell By Giada De Laurentiis Turkey Breast “Porchetta” Serves 4 to 6 Carving a turkey in front of your assembled friends and family is rarely a lot of fun. Note that the turkey breast is seasoned a day before roasting. 1½ teaspoons fennel seeds 2 teaspoon kosher salt 1 teaspoon orange zest 1 (3½-pound) boneless, skinless turkey breast, butterflied ¼ cup panko bread crumbs ¼ teaspoon crushed red pepper flakes 3 tablespoons extra-virgin olive oil 1 small fennel bulb, cored and cut into ¼-inch dice 1 shallot, minced 1 small apple, cored and cut into ⅓-inch dice 1 tablespoon chopped fresh rosemary leaves The day before roasting: Begin by chopping ½ teaspoon of the fennel seeds.
This week’s cookbook is Everyone is Italian on Sunday by Rachael Ray (Atria Books). A long-time Food Network star, Ray is the founder and editorial director of Everyday with Rachael Ray, and hosts her own syndicated talk show, Rachael Ray. Many Italian recipes refer to this manner of flavoring, including recipes for roast chicken, rabbit, pork chops, and roasts. 1 organic lemon 4 thick-cut, bone-in pork chops (about 1½ inches thick) 4 tablespoons olive oil 6 cloves garlic: 2 chopped, 4 smashed 1 tablespoon fennel seeds 2 tablespoons fresh rosemary leaves, finely chopped Coarsely ground pepper Kosher salt 2 bulbs fennel, trimmed and cut into 8 wedges each 8 large shallots, quartered lengthwise 4 medium potatoes, cut into wedges ½ cup dry white wine or chicken stock Preheat the oven to 400°F. Grate the zest from the lemon.
Despite recent headlines warning people eating red and processed meat may cause cancer, George Foreman and Chrissy Teigen still maintain their love for steak. Boxing legend turned grillmaster Foreman, who has sold millions of his namesake indoor grills, shows “FAB Life” co-host Teigen how to grill a perfect steak on today’s episode. Teigen and Foreman prefer a nice thick rib-eye, and Foreman sticks with just salt and pepper to season. Start with a well-worn cast iron grill over high heat, place your meat inside and sear it up.
“[It’s] a step that is really important in building a robust flavor profile in an end product,” explains “A Chef’s Life” star Vivian Howard. Howard, a chef and restaurant owner based in North Carolina, says to start with your meat at room temperature before you place in the pan to prevent sticking. Beef Short Ribs Makes 4 servings. Serve with mashed potatoes or buttered egg noodles 3 pounds bone-in short ribs, at room temperature 1 teaspoon kosher salt, plus more to taste ½ teaspoon black pepper, plus more to taste 4 medium carrots, finely chopped 1 large onion, finely chopped 4 garlic cloves, finely chopped 2 cups dry red wine 1 cup canned tomato puree 2 to 3 cups beef stock 2 sprigs fresh thyme, 3 inches long each 1 rosemary sprig, 3 inches long 1 bay leaf 2 tablespoons red wine vinegar 2 tablespoons cornstarch dissolved in 2 tablespoons cold water (optional) Preheat the oven to 275°F. Pat the ribs dry.
This crowd-pleasing recipe comes from The Chef Next Door: A Pro Chef’s Recipes for Fun, Fearless Home Cooking by Amanda Freitag (William Morrow Cookbooks), the chef and Food Network star. Try making the recipe at home and let us know what you think! Photograph by David Malosh By Amanda Freitag Jersey Sunday Meatballs Makes about thirty 3-ounce meatballs, to serve 6 to 8 This is an ode to Jersey, and all the friends and neighbors with strong Italian roots who I grew up around. After I became a chef, I traveled to Italy and observed similar practices and traditions all over the country, as families got together on Sundays for a big family meal, breaking bread and pausing to enjoy one another and some great food! 1 ½ cups panko bread crumbs 1 cup milk ½ pound ground veal ½ pound ground beef ½ pound ground pork 1 cup chopped shallots ½ cup minced garlic 1 teaspoon fresh thyme leaves, chopped 1/3 cup chopped fresh parsley leaves 1½ cups grated Parmesan cheese ¼ cup grated Pecorino Romano cheese 2 large eggs 1 tablespoon kosher salt Freshly cracked black pepper Olive oil, for searing the meatballs 1 recipe Marinara Sauce (see below), for serving Pasta, for serving In a large bowl, combine the panko and milk.
Tender meat should have very fine clusters of muscle fibers that feel soft to the touch. Multiple muscles basically indicate a greater amount of connective tissue, and the fibers of each muscle tend to run in different directions. This thick ribbon of connective tissue in a New York strip steak will be very chewy. Connective Tissue Makes Tender Cuts Chewy Even beef cuts that are tender can have unfavorable qualities.
Yahoo Food is partnering with Barnraiser, a crowd-funding site that helps raise money for farmers and food entrepreneurs. Each week, we’ll feature a story which highlights the mission of Barnraiser: to put a billion dollars into the hands of food innovators as they reshape a healthy food world. This week, Barnraiser is featuring their story “A Cut Above”. We’re going to go out on a flank and assume you probably don’t have a regular local butcher.
Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is My Life on a Plate: Recipes From Around the World by Kelis. Read more about Yahoo Food’s Cookbook of the Week here. Photograph by David Loftus By Kelis Shredded Beef Sliders with Root Beer Espresso BBQ Sauce Makes 4 cups or enough for 16 sliders I started making these when I had a food truck at South by Southwest music and film festival in Austin, Texas, to showcase my new line of sauces.
Photo credit: Evan Sung Pat LaFrieda knows his pigskin — and veal loin, and rack of lamb, and tenderloin, too. He and his family run their 90-year-old butcher business, where they deliver custom blends of meats and poultry to hundreds of restaurants, hotels and online customers. You’ll find LaFrieda beef in custom blends of burgers for Danny Meyer’s Shake Shack and the famed $30 Black Label Burger at New York’s Minetta Tavern. In October, LaFrieda, who joined the family business in the mid-90s after a brief stint on Wall Street, will teach a three-day butchery class at the International Culinary Center in New York. On game day, LaFrieda presides over a 36,000 square foot headquarters in New Jersey, which the company opened in 2010 after operating for decades from New York City’s West Village.