#BBQ

Honey BBQ Chicken Tenders

Honey BBQ chicken tenders build their shell with a double dredge — seasoned dry mix, a thin sparkling-water batter, back into the dry, once more into the wet — then air-fry on greased parchment at 200 °C / 400 °F for 15 minutes. Meanwhile the glaze comes together in a pan: ketchup, brown sugar and honey melted gently, sharpened with cider vinegar, Worcestershire and sriracha, and finished with three tablespoons of cold butter pressed in as it melts for a rich gloss. The hot tenders go straight into the sauce. Serves 3.

35 min3 servings

EasyJapanese

Miso Garlic Meat Marinade

This miso garlic marinade blitzes 15 confit garlic cloves with a tablespoon each of olive oil, rice vinegar and mirin plus three tablespoons of miso paste into a smooth, spreadable coating. Miso brings the umami, mirin the sweetness — and that sweetness is exactly what builds a deep, dark crust on grilled meat. Enough for about 4 steaks or chops.

10 min4 servings

EasyFrench

Garlic Butter for Steaks

Garlic butter for steaks is the confit's first dividend: chop 15 confit cloves fine, stir them through the thyme-garlic butter saved from making garlic confit, salt it, roll it into a log and chill until firm. From then on, steak night is handled — one slice melts over a hot steak into an instant pan sauce. Makes one log, about 10 slices.

15 min10 servings

EasyMediterranean

Crunchy Corn Salad

Crunchy corn salad is built on air-fryer roasted corn: foil-steamed cobs roll over a block of butter (the hot cob melts its own path), get dusted with garlic powder and Herbes de Provence, roast 10 more minutes bare, then the kernels are shaved into a bowl of cucumber, red onion, halved cherry tomatoes and feta with a tangy sour-cream-yogurt dressing. BBQ-ready in 40 minutes. Serves 4.

40 min4 servings

EasyAmerican

Fall-Off-the-Bone Oven-Baked Pork Ribs

These pork ribs turn tender in a regular home oven, no grill needed. The trick is a sealed packet: parchment against the meat, foil crimped shut over it, so the rack braises gently in its own moisture for 2 hours at 150°C (300°F). Before wrapping, peel the papery membrane off the bone side; left in place it bakes up rubbery and shuts the seasoning out. Expect the ribs to emerge from the packet looking pale, almost gray. That is a good sign, not a mistake. Layers of an applesauce, ketchup, soy and brown sugar glaze then bake on at 200°C (400°F) until the surface sets into a glossy, sticky shell.

180 min4 servings