Father’s Day is the time to take care of the guy who takes care of everything. We’ve got a range of recipes for you, no matter what kind of eater dad is—vegetarian, meat lover, heatseeker, sweet tooth, or just always hungry. He might still insist on manning the grill but that’s just part of his charm.
Ribs with Spicy Bourbon Barbecue Sauce
How to make head-turning, crowd-pleasing ribs? Simple. Smoke ’em low and slow according to this straightforward and boozy recipe.
Pigs in Pretzel Blankets
These are gonna ruin the childhood classic for you. Seriously ruin. Sturdy pretzel dough wrapped around wee sausages and baked until irresistible.
Smoked Coffee Brisket
Behold, one of the most beautiful briskets you’ll ever pull off your backyard barbecue. Truly. Here’s how.
Grilled lobster tails are the summertime treat that you didn’t know you needed. Quick and easy, you’ll be surprised you didn’t think to do this before.
Grilled Pork Loin
No more helplessly watching as the chops you toss on the grill toughen into leathery dryness. Not with this flawless technique that cooks the pork loin whole and slices it AFTER grilling.
Cedar Plank–Grilled Salmon
Imagine, if you can, a technique that imbues salmon with a touch of smoke and ensures your pricey catch doesn’t stick to the grate. You’re welcome.
Bacon. Bourbon. Boom. The smokiness of cured pork lends its subtle loveliness to the South’s smoothest booze.
Made with egg, bacon, Cheddar, and a brioche bun, this breakfast burger certainly sounds like breakfast to us!
Banana Bread French Toast
That’s right. A behemoth stack of French toast made from—believe it—thickly sliced banana bread. Sort of makes you believe in magic, doesn’t it?
Quite frankly, these remind us why meatballs are a thing of magnificence. They owe their loveliness to chorizo, chili powder, cilantro, and Cheddar.
Chipotle Maple Barbecue Beef Brisket
All the messy, smoky goodness of a backyard barbecue minus the messy, smoky backyard.
Nashville Hot Fried Chicken
Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?
Chili Cheese Fries
Honest grub with demolish-the-entire-panful-while-standing-at-the-counter allure. Grab some napkins.
Chorizo Breakfast Tacos
It’s sooooo easy to wake up or come home from work, fry some eggs and chorizo, and plop them on a tortilla. Sooooo ridiculously easy. Sooooo incredibly satiating.
Pickled Jalapeno Peppers
These Korean-style jalapenos that take a dunk in soy sauce and soda are perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait’ll you taste ’em.
Essentially eggs scrambled with chips (or day-old tortillas) and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.
Salt and Pepper Rib Eye Steak
Rib eye steak. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
Beer Can Chicken
A whole hen plunked unceremoniously on a can and cooked on the grill or in the oven. A tailgating classic that’s simple and perfect—even when you’re not tailgating.
Bite-Size Bacon and Cheese Scones
Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good biscuits we’ve had in recent memory. Maybe ever.
David Lebovitz’s Best Brownies
“Best brownies” is a bold assertion. Yet these merit exactly that distinction. Shatteringly crisp on top, fudgy in the center, and intensely chocolatey through and through.
New York Super Fudge Chunk
Ben & Jerry, we love you and we always will. But we make our own Super Fudge Chunk now that’s even more riddled with chunks of all sorts of super fudge-y spectacularness.
Red Eye Devil’s Food Cake
A classic chocolate cake on caffeine, this impressive yet easy to assemble stack of chocolatey elegance takes its rounded chocolatey-ness from a cup of joe and its ample fudgy-ness fro ganache.
New York–Style Cheesecake
How do you define a true New York-style cheesecake? A sweetly crunchy graham cracker crust cushioning a rich, creamy, moan-inducing filling with a slightly lemony lilt. In other words, this recipe.
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