Flank Steak is a weeknight warrior. It’s versatile, it’s quick to grill, and it’s relatively inexpensive. To ensure the flavorful meat retains all its beefy juices, let it rest for a full 10 minutes before slicing it across the grain.
sweet paprika
Jambalaya Casserole
This Louisiana inspired chicken and rice casserole adds a little jazz to the standard casserole list. I love having the flavors of jambalaya in a make-ahead, buffet-friendly version.
Steven Raichlen’s Basic Barbecue Rub
There’s a heap of flavor in this simple rub—the molasses sweetness of the brown sugar, the heat of the pepper, the vegetal sweetness of the paprika, and the slow burn of the cayenne.
El Real’s Chili con Carne, Courtesy of Robb Walsh
This real-deal chili is from El Real in Houston, TX, so you know it’s got to be good. Use Robb Walsh’s homemade chili powder for a truly authentic Tex-Mex chili.
Peggy Fallon’s “Rockin’ Moroccan Salsa”
If you’re looking for something a little different to serve with crackers, pita chips, grilled bread, or Indian Poppadoms look no further than Peggy Fallon’s Rockin’ Moroccan Salsa. The spices in this recipe give it an exotic flavor.
Barbecue Butter
Whisk some spices with butter and you can make so many things mouth-watering. Try it on chicken, fish, beef or pork. Even corn on the cob tastes great with it. Just a dollop will do the trick.
