A steady low oven brings thick steak up gently, then a ripping-hot pan gives it a browned crust. This is a reliable method for steakhouse-style results at home.

Thin, crisp-edged burgers cooked hard and fast on cast iron or a griddle. Keep the toppings simple so the browned beef and melted cheese do the work.

This recipe was tailored to use fresh, whole cone Chinook hops. It's a bright beer that borderlines on the hoppiness of an IPA but is low enough in ancohol to fit within the American Pale Ale category.

Amazing Chicken thighs cooked all the way through by starting at a low temperature, and still getting those perfectly crispy bits on the edges from the high heat at the end.

A fast weeknight taco base for local testing.