Wolfgang Puck likes his hot dogs stuffed with Gruyère, wrapped in bacon, and served with sharp, tangy horseradish-mustard sauce.

When it's so blazing hot outside that you can't bear the thought of firing up the grill, this no-fuss slow-cooker barbecue chicken recipe will come to the rescue. A quick sear in a cast-iron skillet awakens the flavors of the herbs and spices and gives the chicken a nice crust that makes the finished barbecue taste more authentic. The real star here is the burnt honey barbecue sauce; added just before serving, it retains a distinct honey flavor that balances this tangy-sweet chicken perfectly. Combine this chicken with our Quick Red Cabbage Slaw on a Buttery Brioche Hamburger Bun to create our ultimate barbecue sandwich.

Sauté tender chicken thighs with duck fat for a craveable version of this meat-enriched bean gratin, which is on the dinner table in under an hour.

Load up hollowed out potato skins with Cheddar, chorizo, and pickled jalapenos for a crowd-pleasing appetizer.

The secret to mess-free onion rings? Use an air fryer.

These Peruvian skewers are coated in a thick chile marinade that withstands the heat of the grill and clings to the chicken, yielding caramelized, charred bits.

Chef Meherwan Irani's Parsi-style fried chicken is first marinated with an aromatic mix of ginger, garlic, chiles, and spices then dredged in flour and dipped in fluffy beaten egg for a crispy, golden crust. Basting the chicken while it cooks helps to crisp the outside while keeping the inside juicy and evenly cooked. He serves this dish with a quick slaw of shredded cabbage and carrots, chopped cilantro, and healthy dashes of vinegar and lime juice.

You only need 20 minutes to make crispy sweet potato fries.

Here’s how to make the most of the modern kitchen appliance.