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Rubbin’ spices into meat is the essential first step of great barbecue. This is a good starter rub, but feel free to personalize it. Add some of your favorite herbs or pulverized dried smoked chiles. Just make sure you keep the sweet, savory, and spicy flavors in balance.
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Good for Seasoning: Flank steak; pork; chicken; salmon
This is the original three-ingredient rub, and it packs in a lot of flavor and texture. If I am feeling ambitious, I make a chimichurri sauce to drizzle on top, but the rub itself has so much flavor that all you need is a light coating of olive oil and a sprinkle of salt. The recipe calls for the amount you need for one night's dinner, but because the rub doesn't have any salt or pepper in it, you can increase the amount by simply multiplying. For example, if you are making 10 flank steaks, multiply by 10.
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Dry rubs add intense flavor to chicken, pork, and beef. Apply the rub at least 1 hour and up to 3 days before cooking.
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Adobo Seco
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You'll have more spice rub than you need for the Grillades . Try this seasoning on fish, pork, or beef dishes.
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Use this rub to make Myron Mixon's World Famous Cupcake Chicken or Old-Fashion Barbecue Chicken .
Articles
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Good for more than just grilling.
Shilpa Uskokovic
Restaurants
Spice rub one night, pasta or fish or salad the next. We're all about that versatility.
Emma Wartzman
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Think pumpkin spice, but even better.
Shilpa Uskokovic
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The Seasonal Cooks on getting that deep flavor when grilling
Bon Appétit
Watch how to make nut milk at home in an easy-to-follow Bon Appétit Instagram video
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From Jesse Szewczyk, these festive recipes use easy techniques that result in beautiful cookies—without needing an art degree in decorating.
Jesse Szewczyk
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes tie-dye swirl holiday cookies. The butter cookie that acts as your canvas is extremely simple to make (like, six ingredients simple), so you can spend most of your time on the fun part: unleashing your inner artiste. When you’re decorating, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze, let the cookie dry for about five minutes, and try again.
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Bon Appétit asked 8 of NYC’s top chefs to share their best kitchen tips to help you cook smarter at home. From mastering mise en place to sharpening knives with a whetstone, and using tools like a microplane, thermometer, and food processor–these are the essential chef secrets every home cook should know.
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Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each prepare a perfectly snackable, freshly made dip to pair with their favorite chips. From chunky salsas to creamy baked creations, one of these chips and dip combos is sure to make a crunchy impression at your next get-together.
Check out Kendra's full Roasted Tomatillo and Avocado Salsa recipe here: https://weigt-finish.today/recipe/roasted-tomatillo-and-avocado-salsa-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV icsvgw SummaryCollectionGridSummaryItem-ilztYA heRZco ad ad--read-more">
Check out Kendra's full Roasted Tomatillo and Avocado Salsa recipe here: https://weigt-finish.today/recipe/roasted-tomatillo-and-avocado-salsa-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV icsvgw SummaryCollectionGridSummaryItem-ilztYA heRZco ad ad--read-more">
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All you really need to make this easy peanut chili oil is a pair of scissors.
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Wanna add a kick to your favorite summer treats? Rick Martinez will show you how, with help from Bad Hunter in Chicago!
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Join Chris Morocco in his home kitchen as he makes potato rosti. Shredding and squeezing out potatoes, just like when making latkes, helps create a supremely crisp rosti that serves as a base for eggs and dressed greens. An oven finish means there’s no flipping required, keeping this dish nice and simple.