Many people think the term porterhouse refers to the size of the steak, but that is not the case. Porterhouse is an on-the-bone cut with a portion of the flavorful strip on one side of the bone and the tender filet on the other. With its lacquering of barbecue sauce and side of a corn–collard green tart, this dish is an ode to the South. The Carolinas are fanatical about mustard-based barbecue sauces. Mustard lends a tangy heat that is offset by dark, sweet molasses, and both are mellowed by mild honey and light rice wine vinegar. This barbecue sauce is as at home with lamb as it is with the smoked pork of the Carolinas. The tart’s savory filling is basically a corn pudding run through with strips of collard greens.
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.