In 2001, I made my first national television appearance on Food Network’s Cooking Live with Sara Moulton. I received the invitation after doing a morning radio show with Sara at the Memphis in May World Championship Barbecue Cooking Contest. Her only stipulation was that my recipes needed to be cooked in an indoor oven. I have always maintained that any recipe written for the kitchen can be duplicated outdoors with more flavor; here my challenge was to prove the opposite holds true as well. I developed a four-stage rib recipe that layers flavors to make up for the extra punch you can only get from cooking with burning coals. It was pretty successful, but changing the recipe back to the outdoor cooker gives these ribs the best of both worlds.
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.