Pan-Grilled Beer-Marinated Hanger SteakNoel Barnhurst
What to drink: Stick with beer — choose a dark, medium-bodied lager with a hint of sweetness, like Shiner Bock from Shiner, Texas ($6 per six-pack).
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.