Lots of barbecue joints in Tennessee do country-style vegetables other than coleslaw, barbecued beans, and potato salad. One of our favorites is a big pile of turnip greens doused with hot pepper vinegar to go with a side of pork ribs. We think vegetables are a critical counterbalance to rich smoky barbecued meats. Same goes with Asian barbecue. Swap the collards and turnip greens for bok choy or Napa cabbage flavored with garlic, ginger, and soy sauce. Serve this with Filipino Adobo-Q Chicken (page 94) and a big pile of fluffy jasmine rice.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.