Appetizers & Superbowl
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The crispy, caramelized "burnt" pieces of a smoked brisket are often the best part because the flavor is concentrated and the texture is pleasingly chewy. This recipe creates an entire baking tray of crispy pieces, so there are plenty to go around. Chef Matt Horn likes to serve these with slices of white bread; he shared his step-by-step process for making Burnt Ends with us, from seasoning the brisket to caramelizing the sauce on the cubed meat. If you spend a lot of time barbecuing, you will
With Super Bowl Sunday nearing, there's one thing on our minds: juicy, saucy chicken wings. Preeti Waas, owner and baker at Cheeni Indian Food Emporium in Raleigh, NC, who was just named a James Beard semifinalist for Best Chef: Southeast, shares her favorite Super Bowl-worthy wings using Indian spices.