(John Kernick) TOTAL TIME: 30 MINSERVINGS: 10 "I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter. 6 tablespoons unsalted butter6 garlic cloves, thinly sliced1 1/2 teaspoons smoked hot paprika2 tablespoons fresh lemon juiceSalt5 pounds skirt steaksVegetable oil, for rubbingFreshly ground pepperSunchoke-Kale Hash with Farro Light a grill or heat a grill pan. In a...

(Quentin Bacon) TOTAL TIME: 30 MINSERVINGS: 4John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. "Use Viognier—it has a nice balance of fruit and acidity," he says. 1/4 cup mint1 cup Grand Marnier2 peaches, cut into thin wedges1 bottle Viognier1/3 cup water1 mango, chopped1/3 cup sugar In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the...

(Cedric Angeles) TOTAL TIME: 5 MINSERVINGS: Makes 1 drink Jim German is a master of classic cocktails, but he also loves to make his own seasonal creations. In the summer, he juices bing cherries from the orchard owned by the famous Cayuse winery, then blends it with gin, bitters and a touch of sparkling wine. When cherries aren't in season, he substitutes good-quality bottled juice. 1 peeled orange sectionIce1 1/2 ounces gin1 ounce sweet cherry juice1 1/2 teaspoons simple syrup2...

(Tina Rupp) • TOTAL TIME: 10 MIN• SERVINGS: Makes 6 drinks Mint springs, for garnishOne 12-ounce bottle chilled ginger beer1 thinly sliced lemonThree 11.2 ounce bottles of chilled Hoegaarden beer In a large pitcher, combine the Hoegaarden with the ginger beer. Stir in most of the lemon slices and mint springs. Fill 6 rocks glasses with ice. Add the remaining lemon slices to the glasses and pour in the shandy. Garnish each drink with a mint sprig and serve. ...

(Tina Rupp) TOTAL TIME: 5 MINSERVINGS: Makes 1 drink Mayahuel, NYC Big grains of salt rim many a margarita glass. But as this cocktail proves, a pinch of salt can add complexity to sophisticated bittersweet drinks. 2 cucumber slices, plus 1 cucumber spear for garnish8 mint leavesPinch of salt1/2 ounce Simple SyrupIce2 ounces blanco tequila3/4 ounce yellow Chartreuse1 ounce fresh lime juice In a cocktail shaker, muddle the cucumber slices with 7 of the mint leaves, the salt and the...

(Brenda Weavetr) Barbecue was pretty much invented to transform tough, undesirable cuts of meat into tender morsels. What beef brisket, pork shoulder, and other pit classics have in common is that they come from the more exercised parts of the animal, and therefore have more flavor. This is due to a high concentration of red fibers, which harbor fat droplets and other tasty components, as well as enzymes and othersubstances that help convert those elements into flavor. Because they're also...

(Todd Coleman) Here are six simple tips for barbecuing ribs, from Kansas City's "Baron of Barbecue," Paul Kirk. 1. The most common pork ribs are baby backs and spareribs, which can be cut into St. Louis ribs and a 2" slab of rib tips. 2. To remove membrane from baby backs (if butcher hasn't done so), use your fingers and start from center. For spares, use a clean screwdriver and begin at one end. 3. Dry rubs should be sprinkled...

The best on-mountain dining spots at resorts across the country. (www.skinet.com) #1: Deer Valley, UtahTheir chili is world-famous. (www.skinet.com) #2: Sun Valley, IdahoIdaho's historic resort has on-mountain dining options galore. (www.skinet.com) #3: Snowbasin, UtahSteaks, fine wines, and more. #4: Beaver Creek, ColoradoDon't miss the dining at Beaver Creek. (www.skinet.com) #5: Aspen Mountain, ColoradoGreat dining in Aspen. (www.skinet.com) #6: Vail, ColoradoKeep an eye out for the new restaurant at Mid-Vail. (www.skinet.com) #7: Snowmass, ColoradoGood sushi in Colorado? Believe it. (www.skinet.com) #8:...

(Helen Rosner) Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon in Nevada. This recipe first appeared in our April 2012 issue along with Kellie's story Vegas, Al Fresco.SERVES 6 INGREDIENTS FOR THE CHICKEN: ½ cup extra-virgin olive oil½ cup minced parsley¼ cup minced basil2 tbsp. minced rosemary2 tbsp. minced thyme1 tsp. crushed red chile flakes4 cloves garlic, mincedJuice and zest of 1 lemonKosher salt and freshly ground black pepper, to...

(Todd Coleman) These classic baked beans are a barbecue side-dish staple. This recipe first appeared in the June/July 2011 BBQ issue of Saveur. Serves 6–8 Ingredients 10 slices bacon, chopped1 medium yellow onion, chopped2 cups barbecue sauce1¼ cups dark brown sugar1 cup beef stock1 cup leftover chopped beef brisket or pulled pork¼ cup molasses1 tbsp. dry mustard2 tsp. kosher salt⅛ tsp. ground cloves4 15-oz. cans navy beans, drained and rinsed1 16-oz. can whole, peeled tomatoes, crushed by handFreshly ground black...

(Todd Coleman) What distinguishes this dish is a creamy sauce that bastes and dresses the chicken. This recipe first appeared in our June/July 2011 BBQ issue along with our story Classic 'Cues. SERVES 8 2 cups mayonnaise½ cup prepared horseradish¼ cup apple cider vinegar2 tbsp. sugar4 tsp. kosher salt, plus more to taste1 tbsp. ground black pepper, plus more to taste½ tsp. cayenne2¼ tsp. sweet paprika1½ tsp. garlic powder¾ tsp. celery seeds¼ tsp. ground cumin¼ tsp. ground coriander1 4-lb. chicken,...

(Brian Doben) THE COOKER: Serious barbecuers have no problem plunking down big bucks for state-of-the-art rigs, but for beginners, advises chef and barbecuer extraordinaire Paul Kirk, "The best cooker is any one you can learn to control." That means any dry smoker (a horizontal unit with a firebox at one end, and a chimney at the other), water smoker (vertical, with room for a water pan), or even a simple grill—like the standard Weber kettle. Purists don't like gas grills...