Cousin Mike Cooks & More

Quick answer: If your homemade Italian meatballs keep coming out dense and tough — little hockey pucks — the culprit is almost always breadcrumbs. Dry...

Quick answer: This three meat lasagna is the twist on a classic: most great versions stop at two meats — sweet Italian sausage and ground...

Quick answer: If your homemade mac and cheese keeps coming out grainy, oily, or broken, it’s almost never your fault — it’s the cheese. Two...

Quick answer: The reason most homemade coleslaw turns into a watery, sad puddle an hour after you make it is that raw cabbage is full...

Quick answer: You don’t need a smoker for real pulled pork. A low 300°F oven does the exact same low-and-slow work a smoker does, and...

Quick answer: A great chicken rub does one thing a steak rub never has to — it crisps the skin. The trick is a little...

Every family has that one cornbread, and this is ours. Grandma made it in the same cast-iron skillet for fifty years, and the secret was...

Quick answer: A great steak rub is coarse, built for high-heat crust, and — here’s the trick — it has no salt in the jar....

There’s a reason the smash burger took over every burger joint in the country — that lacy, crispy, caramelized crust you just can’t get from...

Peach season doesn’t last long, so I love turning ripe peaches into a big batch of this sweet-and-spicy BBQ sauce. You get jammy peach flavor...