Category: Brunt Ends

In Texas, beans mean pinto beans—the Lone Star state grows a lot of them, after all. These beans are more than just beans, though. They are a perfect one-pot meal that cooks slowly over the course of several hours, resulting in a pot of Texas cowboy pinto beans that you will love to savor. The

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Cook Mode (Keep screen awake) Ingredients This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 16 servings 2 packages beef hot dogs 1 cup yellow mustard 2 tablespoons brown sugar 1 teaspoon cayenne

Photo by Mark Weinberg Makes about 1 cup Author Notes Maria Speck, author of “Ancient Grains for Modern Meals” and “Simply Ancient Grains,” brings us this recipe for popped sorghum. Starting with Internet research and a recipe on the sorghum package from Bob’s Red Mill, she made a few more tweaks. She recommends not using

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Mixiotes is a traditional Mexican barbecue dish that cooks marinated meats in tightly wrapped packets (using either parchment paper or leaves). These smoky chicken thighs cooked alongside oranges and onions take cues from that method, cooking in big packets. By tightly wrapping everything together, the chicken steams in a flavorful sauna that imbues them with

Step 1 Place a rack in lower third of oven; preheat to 400°. Combine 1½ lb. onions (about 4 small), preferably yellow, halved, thinly sliced, 3 Tbsp. unsalted butter, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large Dutch oven or other heavy pot over medium, cover, and cook, stirring

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Prep time 25 minutes Cook time 45 minutes Serves 9 or 1, depending on your mood Author Notes I woke up this morning pretty excited to lounge around. The most pressing obligation being decorating the Christmas tree. Not a bad day to look forward to. As I lay in bed scrolling through my email, my

Step 1 Place a rack in lower third of oven; preheat to 400°. Combine 1½ lb. onions (about 4 small), preferably yellow, halved, thinly sliced, 3 Tbsp. unsalted butter, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large Dutch oven or other heavy pot over medium, cover, and cook, stirring

Prep time 20 minutes Cook time 1 hour Makes about 3 quarts Author Notes In the never ending search for the perfect tomato sauce recipe to capture the essence of summer, I have tried them all. I wanted something basic and straightforward that I could add more flavors to later, but also something that would

A quick spice mix seasoning and trip to the oven are all it takes to make this easy roast pork tenderloin recipe. Ready in under an hour, it’s an ideal candidate for both weekend and weeknight meals. Pork tenderloin is prized for being the tastiest, most tender cut. Match it with a sensational spice rub

Photo by Aikaterini Katapodi Prep time 20 minutes Cook time 30 minutes Serves 4 Author Notes Simple fried zucchini is a nice delicious recipe, but now we’ll make it more delicious with following recipe: -A)INGREDIENTS 6 big, or normal size green fresh zucchini from groceries -One egg -Half big cup of flour -One glass of

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for. All of these juices will overflow a standard pie dish and you’ll end up with burnt fruit caramel on your oven floor, so make sure to use a deep pie dish (an 8x8x2″

Photo by Ingredient • Food Marketing Agency Prep time 30 minutes Cook time 1 hour Serves 10-12 Author Notes Basque cheesecake is one of our favorite food trends for a bunch of reasons. It comes to us from Northern Spain, and it’s sometimes called “burnt cheesecake” for its deep red top, which is charred to

That $2 box of sugar in your pantry is worth its weight in gold. Few other ingredients can transform quite like it. Burnt to a deep amber, it becomes a simple sweet-smoky caramel sauce you can spoon over juicy seasonal citrus and serve with a scoop of ice cream. The result tastes (and looks) restaurant

Crispy bits. Charred edges. Burnt ends. They’re inarguably the best part of any piece of grilled meat and inevitably the ones in shortest supply. That’s the sheer brilliance of the boneless short rib served at Cote, NYC’s tony Korean steak house. By making deep slashes all along both sides of the meat before marinating and

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for. All of these juices will overflow a standard pie dish and you’ll end up with burnt fruit caramel on your oven floor. For this crumble recipe, make sure to use a deep pie

Photo by Rocky Luten Prep time 10 minutes Cook time 10 minutes Serves 4 to 6 as a side Author Notes Julia Sullivan, the opening chef at Haven’s Kitchen, taught me the trick to this recipe. One night, I was sautéing beans in my usual way, and Julia said, “Save some of your minced garlic

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Pork is a great, fatty (if you’re doing it right) canvas for just about any flavors, but especially this herbaceous, garlicky chermoula.

If you find burnt ends irresistible, then this recipe of slow-smoked pork belly will win over the most passionate burnt ends purist. Enjoy them with piles of white bread to sop up the sauce, along with tangy pickles and raw onion to cut through the richness. Frequently asked questions What are burnt ends? Burnt ends

Don’t be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet. Ingredients 4 servings 4 medium leeks (about 2½ lb.), white and pale green parts only, tough outer layers removed (root ends left intact) 2 Tbsp. sherry

Light 50 charcoal briquettes using a chimney. Run the wand of a thermometer through a cork and use the cork to plug one of the air vents in the grill lid. Leave the remaining lid vents open and adjust the lower vents as needed (if the fire gets too hot, close the vents; too cold

Ingredients: 1 cup (250 grams) non-hydrogenated, chunky peanut butter (natural peanut butter works best) 3/4 cup (100 grams) all-purpose flour 1/4 cup (50 grams) granulated sugar 1 teaspoon kosher salt 1 teaspoon baking powder 1 tablespoon peanut oil, plus more if needed 1/2 cup (75 grams) whole roasted, unsalted peanuts, shelled and skinned (about 35)

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Ingredients: 1 bunch Lasagna 1 ounce Meat 1 packet Smashed tomatoes in tin

Chef Matt Horn likes to serve these burnt ends with slices of white bread. He shared his technique for making them with Food & Wine. If you spend a lot of time barbecuing, you will try out literally hundreds of rubs, not to mention cooking sauces, table sauces, mops, binders, and pastes. Eventually, you will

Ingredients: 1 medium eggplant 4 tablespoons extra-virgin olive oil, divided and more for serving, if desired 1/3 cup tahini 1/3 cup Greek yogurt 2 tablespoons fresh lemon juice 1 teaspoon lemon zest 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon Kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper Chopped fresh

Ingredients: 3/4 cup salt, divided 1 tablespoon ground black pepper 1 teaspoon Spanish pimentón de la Vera or piment d’Esplette One 2- to 3-pound tri-tip 1 bunch parsley 1/2 bunch cilantro 8 to 10 cloves garlic, chopped 1 tablespoon white vinegar Generous pinch sea salt 1/2 cup extra-virgin olive oil