These supereasy, indulgent potatoes are based on a recipe Brooklyn butcher Tom Mylan found in a South Dakota centennial cookbook. They're layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and delicious. Plus: Summer Grilling Guide
Lamb ribs are the most inexpensive and unsung part of the lamb, says Tom Mylan, who says they're very similar to pork spare ribs. Here he combines the sweet and tangy flavors of American barbecue with Middle Eastern seasonings for richly flavored, succulent ribs. Slideshow: More Grilled Lamb Recipes
Butcher Tom Mylan uses a cast-iron skillet on the grill to prepare his steak, onion, pepper, and cheese hoagies.
Yogurt is ideal to use in a marinade for both its flavor and its ability to tenderize meat. It tenderizes more slowly and gently than a citrus juice or vinegar marinade, so you can marinate meat overnight without it getting tough. The result is meat that is full of flavor from the garlic, cumin and cayenne, and juicy even if it's a little overcooked. This marinade also works well with skin-on boneless breasts or thighs; be sure t adjust the cooking time accordingly. Plus: More Chicken Recipes
Butcher Tom Mylan of the Meat Hook in Brooklyn flavors his chili with three kinds of dried chiles: fruity guajillos, smoky anchos and a New Mexico chile. After he soaks the chiles in water to plump them, he blends them to form a silky puree, which gives the chili a complex flavor. More Chili Recipes Recipe Tips from F&W Editors