[Photograph: Amber Gibson] Green Door Tavern has been around since 1921 and famously sold alcohol during Prohibition. The green door signified the presence of a speakeasy since money (green) was used to pay off the cops.
Just when I thought I was finished with nachos—boring and cheese-sodden as so many are—I found some restaurants around Chicago sparking new life into that old go-to.
A Filipino barbecue-inspired glazes gives this ham a crust that has a depth far beyond its sugary base, packing a ton of flavor into each small bite.
Backyard cooking is more than just about a grill and some burgers—it's the proud tradition of finding ways to cook almost anything using a live fire. That requires the right tools, and also earns the cook a right to boast of his or her achievements.
A day in the life of Sweets editor Carrie Vasios Mullins, complete with cookies, a messy attempt at rice krispy treats, and a Beyonce cameo.
This rich Latin American sauce made by caramelizing sweetened condensed milk can be used to top your sweets, but its so good that there's no shame in grabbing a spoon and just going at it all on its own.
Nuking a holiday meal past its prime gets old fast, but these grill-pressed Thanksgiving panini turn tired leftovers into something new and exciting.
Need extra space for holding or reheating those Thanksgiving casseroles and stuffings? Your grill is here to help!
This turkey breast is more than just the sum of its parts—the meat is juicy throughout, with great flavor from the sweet and savory cornbread stuffing and salty, smoky wrapping of bacon.
By now, we know that SE staffers love stuffing and you guys love mashed potatoes, but what about the pros?