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This sauce is delicious on practically everything— try it with grilled meat, stir a spoonful into tuna salad or tuck some into a grilled cheese. It holds nicely for a week in the fridge.
Your winning Super Bowl dish is here: These pulled-pork nachos are spicy, rich and unbelievably tasty. Do yourself a favor and make the pulled pork the day before; allowing the meat to rest in braising liquid overnight helps infuse it with the broth and makes for quick prep time the next day, so you won’t miss kickoff.
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.
Bye-bye, beer can chicken. The reigning drunken chicken requires two beers: one for a moisture-inject- ing brine, another for a sweet and shiny glaze. The result is a super- tender, full-flavored whole chicken that’s markedly more impressive than a bird with aluminum shoved up its you-know-what.