Grilled chicken marinated in Worcestershire and soy sauce was one of the first things R. B.’s Gourmet-subscribing mother, Loie, taught him to cook. It was probably the first marinade he’d ever tasted, and he loved the way it quickly permeated the chicken skin with color and the meat with salty flavor. Later on, he discovered that Loie’s salty black concoction is a common barbecue trick available at the supermarket under several labels. Both the popular store blends and Loie’s homemade pack quite a punch and don’t need much time to work up some flavor on chicken or beef. Here is Loie’s cheater recipe, which you can easily double and store in a sealed container in the fridge. Use it for chicken or a Gunsmoke steak cooked on the grill, in a skillet, or under the broiler.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.