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The smell of freshly popped kernels is reason enough to give this recipe a try. The “three-kernel” method of popping corn is foolproof and will leave you with no burnt and very few unpopped pieces. The secret: Use an already-warm pan to make a quick beer butter.
Here’s the secret to the creamiest homemade hummus: Chickpeas have a thin, translucent skin that gives the dip a slightly chunky texture, no matter how great your food processor is. Take a few minutes to pinch the skins, and discard those tiny menaces to create an ultracreamy dip.
Slow-cooking pork butt in a combination of salsa and IPA yields meltingly tender meat to tuck into soft-shell tacos.