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Jess Pryles's title: Jess Pryles - Cook, author, host and Hardcore Carnivore
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This is what happens when you take the saucy, barky edge of the rib and apply it to all sides.
Smoky, sticky, and loaded with attitude, these saucy baby back ribs are a party favorite – which is exactly how they got their name. Ok, maybe it was that, or the fact that separating them in advance gives you instant individual servings. Either way, these flavor-forward ri...
There are holiday centerpieces… and then there’s this.
Prime rib already sits at the top of the luxury-meat pyramid. It’s revered for its incredible taste and ability to impress, and it feeds a crowd. But when you slather it in rich, zesty, and herb-packed href="https://www.hardcorecarnivore.com/produc...
For people who like their holidays bold, golden, and slightly dangerous.
There are two kinds of people in this world. The ones who play it safe with oven turkey, and the ones who get that reckless twinkle in their eye every November and start rolling out the propane tank. If you’re here, I’m guessing you’re the second kind. Welcome, friend. You’...
Impossibly fluffy and light but with a rich honey flavor, this classic European honey cake is also super easy to make.
Every year in September, my Grandmother would bake dozens of huge sheets of honey cake. She was the cake supplier to most of the family – and everyone wanted a piece of it, so she was kept busy. But she didn’t seem to mind the endless baking marathons, becaus...
Your food isn’t the only that that should be grilled – char flavor is the secret ingredient in this summertime grilled watermelon cocktail.
Ok hear me out, I know you may not have considered grilling fruit before, but you definitely should. Grilling intensifies the flavor, sweetness and color of watermelon, and adds a subtle flavor to this bourbon-laced cocktail. Wit...
