These smoky, wonderfully juicy tacos mix two great culinary traditions—Mexican and Texas barbecue, both notable for their intense, but subtle seasoning. In the United States, the cooking of the Old West was heavily influenced by the charros (Mexican cowboys) who cooked over open fires that infused meat with a smoky essence that so many of us find addictive. In Texas, the wood both of choice and necessity is mesquite, usually mixed with oak to soften the hard green tones of the mesquite. This recipe is easy to do, but requires some advance planning, as the brisket must sit in its rub overnight, and a little patience during the slow cooking. But the results are some of the best tasting barbecue that you have ever eaten. Buy fresh, not prepackaged, brisket that isn’t overly fatty—the fat should cover no more than one-third of its surface. Or, you can buy the leaner, thinner end, if you prefer. A piquant cabbage slaw makes a good accompaniment.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.