Hanger steak, for reasons beyond most chefs and meat enthusiasts’ comprehension, is not a hugely popular cut. However, for a steak that promises massive flavor for a not-massive price tag, hanger is where it’s at. It’s something like cross between ribeye and tenderloin in terms of flavor and texture, and a brief marinating session in […]
Super-crispy skin that sheaths succulent dark meat, which has gradually developed flavor and tenderized with low and slow cooking, make these simplest of simple thighs some of the most delicious pieces of chicken you’re going to bite into this year. Ingredients 8 (8-oz.) bone-in, skin-on chicken thighs (about 4 lb.), trimmed 1 1/2 teaspoons kosher […]