Ultimate In-N-Out Double-Double Animal Style Copycat Recipe

Craving that iconic West Coast burger flavor? Bring the taste of In-N-Out right to your kitchen with this mouthwatering Double-Double Animal Style copycat recipe. Featuring two juicy beef patties, gooey American cheese, zesty pickles, and a secret sauce that’ll make your taste buds dance, this burger is the real deal.

Whether you’re an In-N-Out devotee living far from your beloved chain or simply a burger enthusiast looking to recreate fast-food magic at home, this recipe is your ticket to burger bliss. Get ready to sink your teeth into layers of flavor that rival the original!

The Secret Behind the Sauce

The key to nailing that authentic In-N-Out taste lies in the legendary “spread.” Our copycat version combines creamy mayonnaise, tangy ketchup, and sweet pickle relish in perfect harmony. A dash of vinegar and a pinch of sugar round out the flavors, creating a sauce that’s practically indistinguishable from the real thing.

Mastering the Caramelized Onions

What sets the Animal Style apart are those heavenly caramelized onions. We’ll show you how to achieve that melt-in-your-mouth texture and deep, rich flavor that makes these onions the crown jewel of your burger. The secret? A slow cooking process with multiple deglazing steps for maximum caramelization.

Perfecting Your Patties

Learn the art of crafting the ideal In-N-Out style patty. We’ll guide you through selecting the right beef blend, forming the perfect patty, and mastering the mustard-grilling technique that gives these burgers their signature flavor kick.


For the Sauce:

  • 3 tablespoons (45ml) mayonnaise

  • 1 tablespoon (15ml) ketchup

  • 2 teaspoons (10g) sweet pickle relish

  • 1/2 teaspoon sugar

  • 1/2 teaspoon distilled white vinegar

For the Burgers:

  • 8 ounces (225g) fresh beef chuck with plenty of fat, cut into 1-inch cubes

  • 2 teaspoons (10ml) vegetable oil, divided

  • 1 large onion, finely chopped (about 1 1/2 cups)

  • Kosher salt

  • 2 soft Hamburger buns, preferably Arnold brand

  • Freshly ground black pepper

  • 8 dill pickles chips

  • 2 quarter-inch-thick slices ripe tomato

  • 2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces

  • 1/4 cup (60ml) yellow mustard

  • 4 slices deli-cut American Cheese


  1. Whip up the Secret Sauce: In a small bowl, mix mayonnaise, ketchup, sweet pickle relish, sugar, and vinegar until well combined. Cover and chill until you’re ready to assemble your burgers. This sauce can be made up to 5 days in advance for ultimate flavor melding.

  2. Prepare the Perfect Patties:

    For meat grinder users: Chill your grinder parts in the freezer. Place meat chunks on a baking sheet and freeze for 10 minutes until firm but not frozen. Grind the meat, handling it as little as possible, and refrigerate until ready to use.

    For food processor aficionados: Chill the bowl and blade. Freeze meat chunks for 10 minutes. Pulse the meat in batches until you achieve a medium-fine grind, about 8-10 one-second pulses. Chill the ground meat immediately.

  3. Preheat your oven to 400°F (200°C). While it’s heating, caramelize your onions. Heat 1 teaspoon oil in a skillet over medium-high heat. Add onions and salt, reduce heat, and cook until deeply browned, about 15 minutes. Deglaze the pan with water 3-4 times during cooking, allowing it to evaporate each time. This process creates incredibly soft, sweet onions.

  4. Toast your buns to perfection. First, warm them in the oven for 2 minutes. Then, toast the cut sides in a skillet until dark brown around the edges. Spread your secret sauce on the bottom buns, then layer with pickles, tomato, and lettuce.

  5. Shape your beef into four 2-ounce balls. Press each into a thin patty, about 3/16-inch thick and 4 inches in diameter. Season generously with salt and pepper.

  6. Time to cook those patties! Heat oil in your skillet over medium-high heat. Cook patties for 2 minutes and 30 seconds, then spread mustard on the raw side. Flip and cook for 1 minute more. Top each patty with cheese, divide the onions between two patties, and stack the remaining patties on top. Transfer to your prepared buns, close the sandwiches, and prepare for burger nirvana!

Read More

  • The Art of Homemade Ketchup: Elevate Your Burger Game
Nutrition Facts (per serving)
770 Calories
39g Fat
64g Carbs
46g Protein
Nutrition Facts
Servings: 2
Amount per serving
Calories 770
% Daily Value*
Total Fat 39g 50%
Saturated Fat 11g 56%
Cholesterol 124mg 41%
Sodium 2086mg 91%
Total Carbohydrate 64g 23%
Dietary Fiber 8g 30%
Total Sugars 25g
Protein 46g
Vitamin C 45mg 223%
Calcium 751mg 58%
Iron 6mg 36%
Potassium 1446mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Authentic Tacos de Buche: A Delicious Mexican Delicacy

Discover the bold flavors of traditional Mexican cuisine with these mouthwatering Tacos de Buche (Pork Stomach Tacos). This unique dish transforms humble ingredients into a taste sensation that will transport you straight to the streets of Mexico.

Tacos de Buche are a perfect introduction to offal cuisine. The tender, flavorful pork stomach is complemented by fresh salsas and warm tortillas, creating a harmonious blend of textures and tastes. Whether you’re an adventurous eater or looking to expand your culinary horizons, these tacos are sure to impress.

Pork Stomach: The Star of the Show

Pork stomach offers a delightful texture that’s more tender than beef tripe. When properly prepared, it becomes melt-in-your-mouth soft with just a hint of chewiness. The distinct flavor of this organ meat is perfectly balanced by the aromatic spices and sauces in this recipe.

Preparing Fresh Pig Stomach

Proper cleaning is crucial when working with pork stomach. Our recipe guides you through a thorough cleaning process using vinegar and parboiling to ensure a fresh, clean flavor. This step is essential for creating a truly delicious taco filling.

A Culinary Journey: From Street Food to Your Kitchen

Tacos de Buche are a beloved street food in Mexico, often found in small, family-run restaurants. This recipe brings that authentic experience to your home kitchen. With each bite, you’ll taste the rich culinary heritage and passion that goes into traditional Mexican cooking.

Embrace the Adventure of Offal Cuisine

Cooking with organ meats like pork stomach is not only delicious but also sustainable. It honors the whole animal and introduces you to new flavors and textures. These tacos are the perfect way to start your offal culinary journey.

Tacos de Buche (Pork Stomach Tacos) Recipe


  • 2 pork stomachs

  • 6 tablespoons distilled white vinegar

For stewing:

  • 1 onion, roughly chopped

  • 4 garlic cloves, smashed

  • 1 tablespoon dried Mexican oregano

  • 2 bay leaves

  • 2 ancho chiles

  • 2 jalapeños

  • 3 tablespoons soy sauce or Worcestershire sauce

  • 1 teaspoon salt, plus more to taste

For serving and garnishing:

  • Corn tortillas

  • Tomatillo salsa

  • Freshly made salsa, such as pico de gallo

  • Finely diced onions and cilantro

  • Crema (Mexican sour cream)

  • Quarters of lime to squeeze over the tacos


  1. Start by thoroughly cleaning the pork stomachs. Rinse them under cold water, then place in a large bowl with 3 tablespoons of white vinegar. Vigorously rub the stomachs against each other to clean. Rinse and repeat this process.

  2. Bring a pot of water to a boil. Add the cleaned stomachs and boil for 5 minutes. The water will turn cloudy and scum will rise. Remove the stomachs and rinse under cold water.

  3. Allow the stomachs to cool slightly, then chop into 1/2-inch squares. Place the chopped stomach into a medium soup pot.

  4. Add all the stewing ingredients to the pot. Cover the stomach pieces with water, ensuring they’re submerged by 2 inches.

  5. Simmer for 3 to 4 hours until the stomach pieces are tender. Check every 30 minutes, adding water if needed. Taste and adjust salt near the end of cooking. Remember, the filling should be well-seasoned but not overly salty.

  6. Strain the stomach from the cooking liquid. In batches, brown the pieces in a cast iron skillet with a small amount of oil. Serve hot with tortillas and your choice of garnishes.

Special Equipment

Cast iron skillet

Make-Ahead and Storage

These tacos are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to a week. Reheat gently before serving. For longer storage, freeze the cooked pork stomach filling.

Explore More Mexican Delights

  • Tacos de Lengua Recipe
  • Tacos de Castacán Con Queso (Yucatecan Pork Belly and Cheese Tacos) Recipe
  • Pork Sorpotel (Goan Pork Offal Stew) Recipe
  • Stewed Pork Bung (Large Intestine)
Nutrition Facts (per serving)
283 Calories
9g Fat
33g Carbs
20g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 283
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 17%
Cholesterol 243mg 81%
Sodium 679mg 30%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 21%
Total Sugars 3g
Protein 20g
Vitamin C 16mg 81%
Calcium 106mg 8%
Iron 3mg 17%
Potassium 432mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Irresistible Moules Marinières: The Ultimate One-Pot French Seafood Delight

Discover the magic of moules marinières – an elegant yet budget-friendly French classic that’s ready in just 15 minutes! This sailor-style mussel dish from Normandy is perfect for impressing guests or treating yourself to a gourmet meal any night of the week.

Mussels are the unsung heroes of quick, delicious seafood. Not only are they affordable and sustainable, but they’re also incredibly versatile. With just a handful of ingredients and a bit of culinary imagination, you can create a showstopping meal that tastes like it came straight from a French bistro.

Let’s dive into the world of moules marinières and unlock the secrets to making this coastal delicacy in your own kitchen!

Mastering Moules Marinières: Your Step-by-Step Guide

Step 1: Prepare Your Mussels

Start with fresh, farm-raised black mussels. These eco-friendly bivalves require minimal prep – just a quick rinse and debearding. For a detailed guide on cleaning mussels, check out our comprehensive tutorial.

Step 2: Create Your Aromatic Base

The key to exceptional moules marinières lies in its flavorful broth. We’ll use a mouthwatering combination of shallots, leeks, and garlic, along with fragrant bay leaves. Feel free to experiment with other aromatics like fennel, herbs, or even spicy elements to make the dish your own.

Gently sweat these aromatics in butter until they’re meltingly soft, but not browned. This process takes about 10 minutes and sets the stage for the delicious flavors to come.

Step 3: Add Your Liquid

While mussels release their own flavorful juices, adding extra liquid enhances the dish. Traditional recipes call for white wine, but we’re opting for dry hard cider – a nod to Normandy’s apple-growing heritage. This choice adds a subtle sweetness that complements the briny mussels perfectly.

Step 4: Steam Your Mussels

Now comes the exciting part! Add your mussels to the hot liquid, cover, and let the steam work its magic. In just 2-3 minutes, you’ll have perfectly cooked mussels ready to devour.

Step 5: Elevate Your Broth

Take your moules marinières from great to extraordinary by enriching the broth. We recommend whisking in some homemade garlicky aioli for a luxurious twist. The result? A velvety, flavor-packed sauce that you’ll want to soak up every last drop of.

Step 6: Finish and Serve

Reunite the mussels with their enhanced broth, add a sprinkle of fresh parsley and a squeeze of lemon for brightness. Serve immediately in warm bowls for a truly memorable dining experience.

Step 7: Perfect Your Dipping Game

No moules marinières is complete without crusty bread for soaking up the delicious broth. Opt for thick slices of rustic sourdough, lightly charred under the broiler for a smoky contrast to the briny flavors.

Moules Marinières: Your New Favorite Weeknight Indulgence

This classic French dish proves that gourmet cooking doesn’t have to be complicated or time-consuming. With our foolproof recipe, you’ll be serving up restaurant-quality moules marinières in no time. So gather your ingredients, pour yourself a glass of cider, and get ready to transport your taste buds to the coast of Normandy!

November 2024

Recipe Details

Irresistible Moules Marinières (Sailor-Style Mussels) Recipe


  • 2 tablespoons unsalted butter

  • 1 small leek, white and light green parts only, thinly sliced

  • 1 small shallot, thinly sliced

  • 4 medium cloves garlic, thinly sliced

  • 2 bay leaves

  • Kosher salt and freshly ground black pepper

  • 1 cup hard dry cider or white wine

  • 2 pounds mussels (see notes)

  • 2 to 3 tablespoons homemade mayonnaise (see notes), crème fraîche, or heavy cream (optional)

  • 3 tablespoons minced fresh parsley leaves

  • 1 tablespoon juice and 1 teaspoon grated zest from 1 lemon

  • Additional homemade mayonnaise for serving (optional, see notes)

  • 1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted


  1. In a medium Dutch oven or large saucepan, melt 1 tablespoon butter over medium-low heat. Add leeks, shallot, garlic, and bay leaves. Season lightly with salt and generously with black pepper. Cook, stirring occasionally, until vegetables are very soft but not browned, about 10 minutes.

  2. Increase heat to high and add cider or wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. Once all mussels have opened, transfer them to a bowl using tongs. Cover the bowl with the pan lid to keep mussels warm.

  3. Remove from heat and whisk in remaining butter along with mayonnaise or crème fraîche (if using). Return mussels to pot, add parsley, lemon juice, and lemon zest. Stir to combine, then transfer to a warm serving bowl. Serve immediately with additional mayonnaise (if using) and broiled bread.


Inspect mussels before cooking. Discard any with cracked shells or those that don’t close when tapped. For farm-raised mussels, a quick rinse is usually sufficient. If mussels are gritty or have visible “beards,” scrub them under cold water and remove beards by pulling towards the hinge end of the mussel.

While not essential, homemade mayonnaise adds richness and depth to the dish. For best results, use fresh homemade mayonnaise – store-bought varieties won’t incorporate properly into the sauce. Try adding extra garlic and substituting half the canola oil with extra-virgin olive oil in your mayonnaise recipe for an extra flavor boost.

Read More

  • How to Clean and Debeard Mussels
  • Two-Minute Aioli Recipe
  • Spicy Steamed Mussels With ‘Nduja Recipe
  • Mussels With Fennel-Saffron Broth Recipe
  • Mussels With Thai Red Curry Broth and Rice Noodles Recipe
Nutrition Facts (per serving)
378 Calories
17g Fat
45g Carbs
14g Protein
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 378
% Daily Value*
Total Fat 17g 21%
Saturated Fat 7g 34%
Cholesterol 42mg 14%
Sodium 705mg 31%
Total Carbohydrate 45g 16%
Dietary Fiber 3g 12%
Total Sugars 10g
Protein 14g
Vitamin C 36mg 181%
Calcium 82mg 6%
Iron 5mg 29%
Potassium 454mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Refreshing Watermelon, Feta, and Mint Salad: A Perfect Summer Dish

Elevate your summer dining with this delightful Watermelon, Feta, and Mint Salad. This recipe combines the sweet juiciness of watermelon with tangy feta cheese and aromatic mint, creating a perfect balance of flavors that will tantalize your taste buds. Whether you’re hosting a backyard barbecue or looking for a light lunch option, this salad is sure to impress!

The Secret to Selecting the Perfect Watermelon

The key to a mouthwatering watermelon salad starts with choosing the right melon. Here are some top tips for picking the juiciest, most flavorful watermelon:

  • Choose a watermelon that feels heavy for its size – this indicates it’s packed with juicy goodness.
  • Look for a yellow spot on the bottom – this is where the watermelon rested on the ground and shows it’s ripe.
  • Give it a tap – a ripe watermelon should produce a deep, hollow sound.
  • Opt for smaller melons when possible, as they often have more concentrated flavor.

Choosing the Best Feta for Your Salad

Not all feta cheeses are created equal! For the best taste and texture in your salad, look for sheep’s milk feta from Greece or Bulgaria. These varieties offer a creamier texture and a perfect balance of saltiness and tangy flavor that complements the sweet watermelon beautifully.

The Zesty Secret Ingredient

Want to take your watermelon salad to the next level? The secret is in the zest! Adding finely chopped lemon zest not only brings a bright citrusy note but also enhances the flavors of the watermelon and feta. It’s a simple addition that makes a world of difference.

June 2024

Watermelon, Feta, and Mint Salad Recipe


  • 3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 1-inch chunks (about 2 pounds/1kg chunks after rind is discarded)
  • 1 tablespoon (15ml) juice from 1 lemon, plus 4 (2-inch) strips zest, removed with a sharp vegetable peeler
  • 1/4 cup (10g) roughly chopped fresh mint leaves
  • 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
  • Up to 4 ounces (1 quart) arugula leaves (optional; see notes)
  • Kosher salt and freshly ground black pepper
  • 4 ounces (110g) feta cheese (see notes)


  1. In a large bowl, combine the watermelon chunks, finely chopped lemon zest, lemon juice, chopped mint, and olive oil. If using arugula, add it to the bowl. Gently toss all ingredients until the watermelon is evenly coated. Season lightly with salt and pepper, remembering that the feta will add saltiness later.
  2. Transfer the salad mixture to a wide, shallow bowl or a large plate, spreading it out evenly. Crumble the feta cheese over the top of the salad. Sprinkle with the remaining lemon zest, drizzle with a little extra olive oil, and add a few grinds of fresh black pepper. Serve immediately and enjoy your refreshing summer salad!

Recipe Notes

The quality of feta cheese can make or break this dish. Opt for authentic Greek or Bulgarian sheep’s milk feta for the best flavor and creamiest texture. To make this salad more substantial, feel free to add arugula – it adds a peppery kick that complements the other flavors beautifully.

Nutrition Facts (per serving)
176 Calories
13g Fat
12g Carbs
4g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 176
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 225mg 10%
Total Carbohydrate 12g 5%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 4g
Vitamin C 13mg 64%
Calcium 108mg 8%
Iron 1mg 4%
Potassium 192mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegetarian,Low-carb,Mediterranean

Creamy French Onion Sauce (Soubise): A Classic Reimagined

Elevate your dinner with this luxurious yet simple French onion sauce. Perfect for transforming everyday meals into gourmet experiences!

Soubise, a timeless French creation, is the secret weapon every home chef needs. This velvety onion sauce effortlessly transforms simple roasted meats and vegetables into restaurant-worthy dishes. Best of all? It’s incredibly easy to make and endlessly customizable!

Whether you’re looking to impress guests or simply elevate a weeknight dinner, this soubise recipe is your ticket to culinary stardom. Let’s dive into the world of French cuisine and master this versatile sauce!

The Magic of Soubise: More Than Just Onions

Soubise has evolved from its classic roots. While traditional recipes called for a bechamel base, our modern version uses cream for a lighter, more luxurious texture. The result? A silky-smooth sauce that’s both comforting and elegant.

We’ve skipped the blanching step, allowing the natural sweetness of the onions to shine through. A touch of curry powder adds depth and complexity, perfectly complementing the sauce’s creamy base.

Endless Possibilities: Customizing Your Soubise

The beauty of soubise lies in its versatility. Here are some exciting variations to try:

  • Cheese lover’s dream: Whisk in grated Gruyere for a decadent twist
  • Lighter option: Replace some cream with flavorful stock
  • Herb infusion: Add fresh thyme or tarragon for a burst of freshness
  • Spice it up: Experiment with different curry powders or spice blends

Perfect Pairings: What to Serve with Soubise

This versatile sauce complements a wide range of dishes:

  • Roasted chicken: A match made in culinary heaven
  • Grilled pork chops: The creamy sauce balances the meat perfectly
  • Pan-seared fish: For a lighter, yet indulgent meal
  • Roasted vegetables: Elevate your veggie game


  • 2 tablespoons unsalted butter

  • 2 medium onions, thinly sliced

  • Kosher salt

  • 1 1/2 cups heavy cream

  • 1 teaspoon curry powder or Vadouvan spice, optional (see note)

  • Ground white pepper, to taste


  1. Melt the butter in a medium saucepan over medium heat. Add the sliced onions and a generous pinch of salt. Cook, stirring frequently, for about 20 minutes until the onions are soft and most of their liquid has evaporated. Pour in the cream and let it simmer for 5 minutes, allowing the flavors to meld.

  2. Transfer the hot onion and cream mixture to a blender. Add the curry powder or Vadouvan if using. Blend, starting at low speed and gradually increasing to high, until you achieve a smooth consistency. For an extra-refined texture, pass the sauce through a fine-mesh strainer, pressing on the solids. Return the sauce to the saucepan and season with salt and white pepper to taste. The ideal texture should be thicker than most sauces but thinner than a puree. Keep warm until ready to serve.

Special Equipment

Medium saucepan, blender, fine mesh strainer


Vadouvan, a French curry powder flavored with shallots and garlic, is available in specialty food stores and online. It adds a unique depth of flavor to the sauce.

Read More

  • Roasted Chicken with Soubise (Onion Sauce) Recipe
Nutrition Facts (per serving)
246 Calories
24g Fat
6g Carbs
2g Protein
Nutrition Facts
Servings: 8
Amount per serving
Calories 246
% Daily Value*
Total Fat 24g 31%
Saturated Fat 16g 78%
Cholesterol 75mg 25%
Sodium 96mg 4%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 2g
Vitamin C 3mg 13%
Calcium 50mg 4%
Iron 0mg 1%
Potassium 128mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Ultimate Pan-Seared Steak: A Butter-Basted Masterpiece

Craving a restaurant-quality steak without firing up the grill? This pan-seared, butter-basted thick-cut steak recipe delivers mouthwatering results right on your stovetop. Get ready for a juicy, flavorful steak with a perfect golden-brown crust that will rival any steakhouse offering.

The Secret to Steakhouse-Worthy Results at Home

While grilling has its merits, pan-searing offers distinct advantages. The even, golden-brown crust developed in a hot cast-iron skillet truly elevates the beef’s natural flavors. Plus, this method allows you to infuse your steak with aromatic butter and herbs for an unforgettable dining experience.

Mastering the Art of Pan-Seared Steak

Follow these expert tips to achieve steak perfection:

Choose Quality Meat

Start with a well-marbled, thick-cut steak (at least 1.5 inches) for best results. Ribeye, T-bone, or New York strip are excellent choices.

Season Generously

Don’t be shy with the salt and pepper. Season your steak at least 40 minutes before cooking, or even a few days in advance for maximum flavor penetration.

Use the Right Tools

A heavy cast-iron skillet is essential for achieving that coveted crust. Invest in an instant-read thermometer to ensure perfect doneness every time.

Master the Flip and Baste Technique

Frequent flipping and butter basting are the keys to even cooking and a flavor-packed exterior. Don’t be afraid to flip your steak multiple times!

Pan-Seared, Butter-Basted Thick-Cut Steak Recipe


  • 1 large bone-in T-bone or ribeye steak (24-32 oz, 1.5-2 inches thick)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup (60ml) vegetable or canola oil
  • 3 tablespoons (45g) unsalted butter
  • 6 sprigs thyme or rosemary (optional)
  • 1/2 cup finely sliced shallots (about 1 large; optional)


  1. Pat the steak dry with paper towels. Season generously on all sides, including edges, with salt and pepper. For best results, let the steak rest at room temperature for 45 minutes, or refrigerate, loosely covered, for up to 3 days.
  2. Heat oil in a 12-inch heavy-bottomed cast iron skillet over high heat until it just begins to smoke. Carefully add the steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total.
  3. Add butter, herbs (if using), and shallot (if using) to the skillet. Continue cooking, flipping the steak occasionally and basting any light spots with the foaming butter. If the butter begins to smoke excessively or the steak starts to burn, reduce heat to medium. To baste, tilt the pan slightly so that butter collects by the handle. Use a spoon to pour the butter over the steak, focusing on lighter areas.
  4. Keep flipping and basting until an instant-read thermometer inserted into the thickest part of the tenderloin side registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium, 8 to 10 minutes total.
  5. Transfer the steak to a large heatproof plate and pour the pan juices on top. Let it rest for 5 to 10 minutes before carving and serving.

Special Equipment

12-inch cast iron skillet, instant-read thermometer

Pro Tips for Steak Success

  • This recipe works best with very large steaks, at least 1.5 inches thick and weighing 24 to 32 ounces (700 to 900g) with the bone in.
  • Avoid using tenderloin steaks, as they are likely to overcook.
  • For maximum flavor, season your steak up to three days in advance and store it loosely covered in the refrigerator.
  • Don’t be afraid to cut into your steak to check doneness if you don’t have a thermometer – it’s better than overcooking!
  • Let your steak rest after cooking to allow the juices to redistribute, ensuring a juicier bite.

Why This Recipe Works

The combination of high-heat searing, frequent flipping, and butter basting creates a steak with a perfectly crisp exterior and a juicy, evenly cooked interior. The added aromatics infuse the meat with deep, complex flavors that will have your taste buds singing.

Nutritional Information

Nutrition Facts (per serving)
744 Calories
59g Fat
0g Carbs
51g Protein
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 744
% Daily Value*
Total Fat 59g 76%
Saturated Fat 22g 111%
Cholesterol 201mg 67%
Sodium 490mg 21%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 51g
Vitamin C 0mg 0%
Calcium 31mg 2%
Iron 5mg 26%
Potassium 526mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Ultimate Homemade Merguez Sausage Recipe

Dive into the vibrant world of North African cuisine with this mouthwatering homemade merguez sausage recipe. Bursting with bold flavors and aromatic spices, this lamb sausage will transport your taste buds to the bustling markets of Morocco.

Mastering the Art of Sausage Making: Key Tips for Success

Creating the perfect merguez sausage involves more than just mixing ingredients. Here are some crucial tips to elevate your sausage-making game:

  • Embrace the fat: Aim for at least 30% fat content for juicy, flavorful sausages.
  • Keep it cool: Maintain cold temperatures throughout the process to ensure proper binding.
  • Spice it right: Season the meat before grinding for even flavor distribution.
  • Mix it up: A quick spin in the stand mixer helps achieve the ideal texture.
  • Test and adjust: Always cook a small patty to check seasoning before stuffing.

Ingredients for Homemade Merguez Sausage

  • 2 teaspoons (6g) whole cumin seed

  • 2 teaspoons (6g) whole coriander seed

  • 2 teaspoons (6g) whole fennel seed

  • 2 tablespoons (14g) paprika

  • 2 tablespoons (18g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight

  • 1 teaspoon (3g) cayenne pepper

  • 3 pounds (1.4kg) lamb shoulder, cut into 3/4-inch cubes and gristle removed

  • 1 pound (455g) lamb, beef, or pork fat, cut into 3/4-inch cubes

  • 2 tablespoons freshly minced garlic (about 6 medium cloves; 25g)

  • 1/3 cup (75g) harissa

  • 1/3 cup (80ml) ice water

  • Lamb casings, soaked in warm water for 30 minutes prior to use

Step-by-Step Merguez Sausage Preparation

  1. Toast cumin, coriander, and fennel seeds in a cast iron skillet over medium heat until fragrant, about 2 minutes. Grind into a fine powder using a spice grinder. Mix with paprika, salt, and cayenne in a small bowl.

  2. Combine lamb, fat, spice mixture, garlic, and harissa in a large bowl. Toss until meat and fat are well-coated. Chill for about 20 minutes.

  3. Using a meat grinder with a small die, grind the mixture into a bowl set in ice.

  4. Transfer ground meat to a stand mixer with a paddle attachment. Mix on low for 1 minute. Add ice water and continue mixing until the sausage is uniform and sticky, about 1 minute more.

  5. Form a small patty and cook it in a frying pan over medium-high heat. Taste and adjust seasonings if needed.

  6. Stuff the sausage mixture into lamb casings, twisting into 6-inch links. Refrigerate until ready to cook.

  7. Prepare your grill for medium-high direct heat. Grill the sausages until they reach an internal temperature of 155°F. Let rest for 5 minutes before serving.

Special Equipment

Meat grinder, sausage stuffer, stand mixer, and grill

Explore More Sausage Recipes

  • Merguez Sandwiches with Caramelized Onions, Manchego, and Harissa Mayonnaise Recipe
  • Moroccan Merguez Ragout with Poached Eggs Recipe
  • Orange and Leek Loukaniko (Greek Sausage) Recipe
  • Sheftalia (Cypriot Lamb and Pork Sausage) Recipe
  • Cevapi (Southeastern European Meat and Onion Sausages) Recipe
  • Grilled Moroccan-Spiced Rack of Lamb Recipe


Authentic Serbian Ajvar: Smoky Roasted Red Pepper Sauce

Discover the rich, smoky flavors of traditional Serbian Ajvar, a versatile roasted red pepper sauce that’s perfect for grilling season!

Ajvar, pronounced “eye-var,” is a beloved Balkan condiment that brings a burst of smoky sweetness to any dish. This recipe captures the essence of authentic Serbian cuisine, transforming simple ingredients into a complex, flavor-packed sauce that will transport your taste buds to the heart of the Balkans.

The Magic of Ajvar: A Balkan Treasure

Originating in Serbia, Ajvar spread throughout the Balkans after World War II. This delicious sauce is traditionally prepared in autumn, taking advantage of the bountiful pepper harvest. Ajvar isn’t just a condiment; it’s a celebration of seasonal abundance and culinary craftsmanship.

While recipes may vary slightly across the region, the core ingredients and preparation methods remain consistent. Ajvar is the perfect companion to grilled meats, particularly cevapi (Balkan sausages), but it’s also delightful as a spread or standalone dish.

The Secret to Spectacular Ajvar

The key to creating an outstanding Ajvar lies in two crucial steps: grilling and simmering. Grilling the peppers and eggplant over a live fire imparts a distinct smokiness that elevates the sauce. Simmering the mixture afterward intensifies the flavors, creating a harmonious balance of sweetness and tanginess.

Why You’ll Love This Recipe

  • Authentic flavors: Experience the true taste of Serbian cuisine
  • Versatile: Use as a spread, dip, or sauce for grilled meats
  • Healthy: Packed with vegetables and beneficial nutrients
  • Make-ahead friendly: Stores well for future use

September 2024

Recipe Details

Authentic Serbian Ajvar (Roasted Red Pepper Sauce)


  • 2 pounds red bell peppers (about 5 medium peppers)

  • 1 medium eggplant (about 3/4 pound)

  • 5 teaspoons freshly minced garlic (about 5 medium cloves)

  • 1/4 cup sunflower or olive oil

  • 1 tablespoon white vinegar

  • 1 teaspoon Kosher salt, plus more to taste

  • Freshly ground black pepper to taste


  1. Fire up your grill! Light one chimney full of charcoal. Once the coals are covered with gray ash, arrange them on one side of the grill. Set the cooking grate in place, cover, and preheat for 5 minutes. Clean and oil the grate. Grill the peppers on the hot side until they’re blackened all over, about 10-15 minutes. Transfer them to a large bowl, cover with plastic wrap, and let them steam for 20 minutes. Once cool, remove the charred skin, seeds, and cores.

  2. While the peppers cool, prepare the eggplant. Pierce its skin all over with a fork, then place it on the cooler side of the grill. Cover and cook for about 30 minutes, turning halfway through, until the skin darkens and wrinkles and the eggplant is uniformly soft when pressed. Let it cool for 10 minutes, then trim the top, split it lengthwise, and scoop out the flesh.

  3. Time to blend! In a food processor, combine the roasted peppers, eggplant pulp, and garlic. Pulse until roughly chopped. Add the oil, vinegar, and salt, then pulse until the peppers are finely chopped and everything is well incorporated.

  4. Now for the final touch! Transfer the sauce to a medium saucepan and bring it to a simmer over medium-high heat. Reduce the heat to medium-low and let it simmer for 30 minutes, stirring occasionally. This step intensifies the flavors and creates that perfect Ajvar consistency. Remove from heat, season with salt and pepper to taste, and let it cool to room temperature. Enjoy immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Special Equipment

Grill, chimney starter, food processor


  • Type of fire: two-zone indirect
  • Grill heat: medium-high

Serving Suggestions

  • Spread on crusty bread for a quick appetizer
  • Serve alongside grilled meats, especially cevapi
  • Use as a dip for fresh vegetables
  • Stir into pasta for a quick, flavorful sauce
Nutrition Facts (per serving)
37 Calories
2g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings: 24
Amount per serving
Calories 37
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 54mg 2%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 1g
Vitamin C 65mg 325%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 84mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Mediterranean,Low-carb

Succulent Crown Roast of Pork: A Showstopping Holiday Centerpiece

Impress your guests with this majestic crown roast of pork, a stunning yet surprisingly simple dish that’s perfect for special occasions and holiday feasts.

When it comes to show-stopping pork dishes, the crown roast reigns supreme. Unlike its richer cousins like suckling pig or porchetta, this elegant roast offers a leaner, more toothsome experience that’s sure to delight your dinner guests.

Best of all, creating this regal masterpiece is far easier than you might think. Let’s dive into the royal treatment of pork!

What Makes a Crown Roast So Special?

A crown roast is crafted from a bone-in pork loin, carefully shaped into a circular masterpiece with the ribs pointing skyward like a majestic crown. For the best results, opt for a roast formed from two bone-in loins joined end-to-end, creating a perfect circle without compromising the meat’s integrity.

While the ‘crown’ shape is purely aesthetic, it transforms an ordinary pork roast into a feast for the eyes as well as the palate. Plan for about one and a half ribs per person, or two if you’re hoping for delicious leftovers.

The Secret to Perfectly Cooked Pork: Temperature is King

At its heart, a crown roast is essentially a collection of attached pork rib chops. As a fast-twitch muscle, pork loin requires precise temperature control to achieve the perfect balance of juiciness and doneness.

Unlike slow-twitch muscles that benefit from long, low-temperature cooking to break down connective tissue, pork loin is at its best when cooked to a precise internal temperature of 140°F (60°C). Exceed this, and you risk drying out your royal roast.

The Low and Slow Approach for Even Cooking

To achieve pork perfection, we’ll employ a two-step cooking method: 1. Start with a low oven temperature of 250°F (120°C) to gently bring the entire roast to the ideal internal temperature. 2. Finish with a brief blast of high heat at 500°F (260°C) to crisp up the exterior for that irresistible contrast of textures.

This method ensures your crown roast is cooked evenly from edge to center, resulting in juicy, tender meat throughout.

December 2011

Recipe Details

Regal Crown Roast of Pork Recipe


  • One 6- to 10-pound (2.7- to 4.5kg) crown roast of pork (12 to 20 chops; see note)

  • Kosher salt and freshly ground black pepper


  1. Preheat your oven to 250°F (120°C) and position the rack in the center. Generously season the pork roast with salt and pepper, ensuring even coverage. Place the seasoned roast on a wire rack set within a rimmed baking sheet. Roast until the internal temperature reaches 140°F (60°C), which typically takes about 2 hours. Remove from the oven and tent with foil, allowing it to rest for at least 15 minutes but no more than 45 minutes. During this time, increase your oven temperature to 500°F (260°C). Return the rested roast to the hot oven and cook until the exterior is crisp and beautifully browned, approximately 10 minutes. Remove from the oven, tent with foil once more, and let it rest for 15 minutes. To serve, carve between each rib, presenting your guests with perfectly cooked pork chops fit for royalty.

Special Equipment

Wire rack, rimmed baking sheet, instant-read thermometer

Pro Tips for Crown Roast Success

Plan ahead: Contact your butcher at least a day or two in advance to ensure they can prepare your crown roast to perfection.

Get creative with aromatics: While salt and pepper create a classic flavor profile, feel free to experiment with minced garlic, fresh herbs, or even citrus zest for a personalized touch.

Protect those ribs: To prevent charring on the rib ends, cover each with a small piece of aluminum foil. Some chefs prefer the rustic look of slightly charred bones – the choice is yours!

Explore More Pork Perfection

  • Pork Loin Roast With Winter Vegetables
  • Garlic- and Herb-Roasted Pork Loin With Crackling and Spiced Apple Chutney
  • Ultra-Crispy Slow-Roasted Pork Shoulder
  • Cuban-Style Roast Pork Shoulder With Mojo
Nutrition Facts (per serving)
237 Calories
13g Fat
0g Carbs
29g Protein
Nutrition Facts
Servings: 12 to 30
Amount per serving
Calories 237
% Daily Value*
Total Fat 13g 16%
Saturated Fat 4g 20%
Cholesterol 95mg 32%
Sodium 283mg 12%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 29g
Vitamin C 0mg 0%
Calcium 27mg 2%
Iron 1mg 5%
Potassium 390mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


The Ultimate French Onion Soup Recipe: A Comforting Classic

Discover the secrets to creating the most delicious French onion soup you’ve ever tasted. This timeless recipe transforms simple ingredients into a rich, comforting dish that will warm your soul and delight your taste buds.

French onion soup is a culinary masterpiece that proves simplicity can lead to extraordinary flavors. With just a handful of ingredients – onions, broth, and a few seasonings – you can create a soup that’s both elegant and deeply satisfying. The key lies in the careful caramelization of the onions, which brings out their natural sweetness and complexity.

Many recipes call for cooking onions until they’re extremely dark, but we’ve found that a rich golden-brown color yields the best flavor without risking bitterness. This approach creates a perfectly balanced soup that lets the true essence of the onions shine through.

The Secret to Sublime Onion Soup

What makes a truly outstanding French onion soup? It’s all about creating a harmonious blend of sweet, savory, and umami flavors. We achieve this by:

  • Using a mix of onion varieties for depth and complexity
  • Caramelizing the onions slowly and patiently for optimal sweetness
  • Choosing high-quality broth as the foundation
  • Adding a splash of sherry for a subtle nutty note
  • Balancing flavors with a hint of vinegar and fish sauce

The result is a soup that’s incredibly flavorful on its own, even before you add the iconic cheese-topped crouton. When you do crown your bowl with that gooey, golden layer of Gruyère, it elevates the dish to true culinary perfection.

Mastering the Art of Onion Caramelization

The heart and soul of French onion soup lies in properly caramelized onions. This process takes time – typically an hour or more – but it’s well worth the effort. Here are some tips for achieving onion perfection:

  • Use butter for the best flavor and faster browning
  • Cook in cast iron or carbon steel for optimal results
  • Be patient and stir frequently to prevent burning
  • Deglaze the pan as needed to incorporate all the flavorful browned bits

Remember, there are no shortcuts to great caramelized onions. Take your time and let the magic happen slowly.

Choosing the Best Broth

While beef stock is traditional, a high-quality chicken stock can work wonderfully too. Here are your options, ranked from best to good:

  1. Homemade beef stock (pressure cooker method recommended for convenience)
  2. Homemade chicken stock
  3. High-quality store-bought chicken stock

Whichever you choose, the broth plays a crucial role in the final flavor of your soup, so select the best option available to you.

The Perfect Finishing Touch

To create that classic French onion soup experience, we’ll top our bowls with garlic-rubbed croutons and a generous layer of melted Gruyère cheese. The contrast between the crunchy bread, gooey cheese, and savory broth creates a truly memorable dish.

French Onion Soup (Soupe à l’Oignon Gratinée) Recipe


  • 6 tablespoons (90g) unsalted butter, plus more for bread

  • 3 pounds (1.4kg) yellow or mixed onions, sliced 1/8 inch thick (see note)

  • Kosher salt and freshly ground black pepper to taste, divided

  • 1/2 cup (120ml) dry sherry (such as Amontillado)

  • 2 quarts (1.8L) homemade beef stock or homemade or store-bought low-sodium chicken stock

  • 2 sprigs thyme

  • 1 bay leaf

  • 1 teaspoon (5ml) Asian fish sauce (optional)

  • 1 teaspoon (5ml) cider vinegar

  • 8 bowl-size slices rustic bread, toasted until crisp

  • 1 medium clove garlic

  • 1 pound (450g) Gruyère cheese, grated

  • 2 tablespoons freshly minced chives, for garnish


  1. Melt butter in a large stainless steel saucepan or two large skillets over medium-high heat. Add onions and cook for about 8 minutes, stirring occasionally, until softened. Reduce heat to medium-low and continue cooking, stirring frequently, for 1 to 2 hours until onions are very sweet and a rich golden-brown color. If browned bits start sticking to the bottom, add a tablespoon of water to deglaze. Season with salt and pepper.

  2. Pour in sherry and simmer, scraping up any browned bits. Cook for about 3 minutes until the alcohol aroma dissipates. Add stock, thyme, and bay leaf. Bring to a simmer over medium-high heat, then lower heat and simmer for 20 minutes.

  3. Stir in fish sauce (if using) and cider vinegar. Adjust seasoning with salt and pepper. Remove thyme sprigs and bay leaf.

  4. Preheat broiler and position oven rack at the top. Butter the toasts and rub with garlic. Ladle a small amount of broth into 4 ovenproof bowls. Add half the toasts and sprinkle with cheese. Fill bowls with soup and onions. Top with remaining toasts, pushing them down slightly. Cover generously with grated cheese. Place bowls on a baking sheet and broil until cheese is melted and browned in spots. Garnish with chives and serve immediately.

Special Equipment

Rimmed baking sheet, large stainless steel or cast iron saucepan


Yellow onions are ideal for this soup, but a mix of yellow, sweet (e.g., Vidalia), and red onions, along with shallots, creates an even more complex flavor profile.

Nutrition Facts (per serving)
1011 Calories
59g Fat
71g Carbs
52g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 1011
% Daily Value*
Total Fat 59g 75%
Saturated Fat 34g 172%
Cholesterol 178mg 59%
Sodium 2560mg 111%
Total Carbohydrate 71g 26%
Dietary Fiber 6g 22%
Total Sugars 21g
Protein 52g
Vitamin C 21mg 107%
Calcium 1296mg 100%
Iron 5mg 28%
Potassium 1169mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.