Explore our curated collection of 79 recipes originally created by altonbrown.com.
Bonafide Indian and North African dishes more often than not contain preserved lemon, a semi-exotic ingredient than can be easily procured at your local megamart. But, we're going to make our own. Why? Because homemade is better. Expect peak flavor and texture after about a month. As long as they’re kept refrigerated preserved lemons should keep indefinitely. This recipe first appeared in Season 1 of Good Eats: The Return.
This is one of my favorite cocktails, a perfect balance of sweet and bitter, caffeine, and ethanol.In 2016, I partnered on a breakfast-inspired burger with the fine folks at Umami Burger. They thought we should come up with a cocktail to go with it — this is what I’d call the “home edition” of that drink.The secret is the cola syrup, which balances the medicinal funk of the Fernet Branca, a bitter liqueur or “amaro” and quite possibly one of my favorite potable fluids. The folks at Umami prefer Real Sugar Pepsi, but I’m from Atlanta so I’m pretty sure using anything besides Coke is against state laws.This recipe first appeared on altonbrown.com.
Cherry-flavored soda puts a Southern spin on this classic Spanish cocktail.While on tour in 2017, I ate my weight at an excellent Spanish tapas joint in Durham, N.C. called Mateo. I washed it all down with a couple of pitchers of Cheerwine Sangria, which is one of those ideas that’s so brilliant that it actually hurts me to not have thought of it. While I respect them far too much to actually ask for the recipe, that doesn’t stop me from trying to hack it from memory. I think this gets pretty darned close. Of course, you can and should use fresh fruit as desired and as is available, but I wanted to start from a democratic baseline, so I went with frozen fruit, which I always have on hand. As for the wine part, any Spanish blend will do, but Rioja is especially appropriate. For those not in the know, Cheerwine is a wild cherry-flavored cola out of Salisbury, N.C. It used to only be available in the South, but it’s slowly spreading due to the interest in heritage soda pops. If you can’t find it locally consider ordering online. Do not…I repeat, do not use cherry Coke.Drink responsibly, of course, which means, hide the car keys. This recipe first appeared on altonbrown.com.
Howdy. This tender barbecue brisket gets its flavor from the magic of hickory wood smoke and three (yes, three) types of pepper. No sauce needed. This smoked brisket application is formulated for an electronically controlled smoker — as long as the temperature can be controlled, you should be able to use this with any commercially available smoker. Read your owner’s manual, of course, and comply with all safety notices and instructions.This recipe first appeared on altonbrown.com.
Wondering how to cook skirt steak so that it stays tender and juicy? Try cooking it directly over the coals. This quick and easy outdoor cooking method ensures a perfectly grilled skirt steak in less than 30 minutes.
Back in 2004 on a show called Good Eats, I was obsessed with proving that grits and polenta were the same thing and that technique alone resulted in the difference on the plate. This time around, I'm cooking these two (very different) corn products exactly the same way, resulting in two perfectly tasty bowls of creamy, corn goodness. Despite their name, remember that grits cook to softness while polenta remains gritty. Food’s funny sometimes. This recipe first appeared in Season 1 of Good Eats: Reloaded.
Pretty much the only beef Wellington recipe you’ll ever need. The love story between mushrooms and beef is a tale as old as thyme, but throw sherry and foie gras into the mix and now it's a party ... one that your friends will be very grateful you invited them to. This recipe first appeared on altonbrown.com.
Spicy, fermented kimchi brings a uniquely Korean flavor to these classic crab cakes.Don't worry...you're not going to have to make fermented cabbage from scratch. Even if you're not lucky enough to have a Korean market nearby, most decent megamarts carry kimchi these days. And here's the shocker: Kimchi goes well with crab. Both U.S. standard and metric measurements are listed, but for consistent results, go metric.This recipe first appeared in EveryDayCook.
Turkey is probably the most American of meats, but when it comes to the most American sandwich (the burger), beef trumps turkey due to the presence of umami, the flavor associated with glutamic acid. By adding three umami-centric ingredients — Parmesan cheese, mushrooms, and miso — you can make ground turkey into a burger you'll actually want to eat. This recipe originally appeared in EveryDayCook. Photo by Lynne Calamia
Start cooking pasta in cold water for quicker cook times and extra-starchy pasta water that's perfect for finishing sauces.Once upon a time, I made a show called Good Eats. And way back in 1999 I made an episode about dry pasta called “Use Your Noodle,” in which I stated that I never cook pasta in anything less than a gallon of boiling water. At that time, I had not yet developed the instinct to question the classically held notions that had been pounded into my head by people with tall hats and funny accents. In the years since, I’ve learned that the big-pots-of-boiling-water paradigm is quite simply a myth. In fact, starting your pasta in cold water has a myriad of benefits: It takes less energy to heat, it takes less time since the noodles come to a boil with the water, and you end up with concentrated starchy cooking water that gives a silky, creamy finish to pasta sauces. Just be sure to remove your pasta with a spider strainer rather than draining it into the sink.And although I may be blocked from ever entering Italy again for saying this: I have come to prefer the texture of dry pasta started in cold water.This recipe first appeared in Season 1 of Good Eats: Reloaded.
Cheese- and garlic-packed pasta, roasted cauliflower, and a crisp panko crust will take you straight to carb heaven.Maybe it’s because they’re both white, or perhaps it’s because they both tend to take in flavors from their surroundings, or maybe it’s because they both have a strong affinity for cheese. Whatever the reason, pasta and cauliflower just go together, yet people don’t put them together often enough. And by “people” I mean people other than me. I do it a lot. This recipe first appeared on altonbrown.com.
My reloaded meatloaf is still made with home-ground beef for the best flavor and texture, but now comes with a revamped tomato-chile-cocoa glaze.I have always loved meatloaf. My mom made a pretty good version when I was growing up, but she cooked it in a baking dish so there wasn’t nearly enough crusty exterior. And she never glazed her meatloaf the way my friend Stanley’s mom did. But then Stanley’s mom used too many fillers and overcooked hers. Then there was Craig, who lived behind my house. His mom put whole cooked eggs in hers. That just ain’t right. This one here though...just right. This recipe first appeared in Season 1 of Good Eats: Reloaded.
A triple-meat blend is the secret to these always-moist, homemade, baked meatballs. These are the ultimate culinary multitaskers for carnivores.They can be small or big. They can be built upon beef, pork, chicken, turkey, lamb, or any combination thereof including fish. They can be stuffed or coated. They can be lavishly seasoned or simply salted. Then when it comes time to meet the heat, meatballs can be roasted, baked, simmered, sautéed, braised, fried, or grilled.I often make up big batches of these guys, bake ’em, cool and freeze ’em in muffin pans, then transfer to heavy-duty zip-top bags for storage. They’ll keep for up to six months and you can revive them simply by simmering for a few minutes in a pot of sauce or soup.This recipe first appeared in Season 9 of Good Eats.
This sweet and nutty turkey salad is what all the cool kids are putting between those bread slices the day after Thanksgiving. I actually like this better than roast bird.This recipe first appeared on altonbrown.com.
Low and slow cooking transforms this garlic-filled chicken dish into a golden brown, juicy braise.Despite the fact that this recipe is classic European peasant fare, modern cooks tend to avoid it because unless you have a chronic vampire problem, 40 cloves seems…excessive. Ah! But when cooked into the chicken, the garlic becomes smooth and sweet and produces an aroma that wraps the kitchen like a hug. Make sure you have bread on hand to spread the soft garlic cloves onto and don’t forget to sop up that oil. Yes, all of it. This recipe first appeared in Season 4 of Good Eats.