Some folks hear “barbecue chicken” and think of seriously sauced-up pieces that are slick and slippery and sweet. I like that kind of chicken just fine and have my own recipe for it, which I call “Wishbone Chicken” (page 36). However, in the traditional barbecue world, “barbecue chicken” is dry-rubbed, without sauce. This is my personal favorite way to prepare barbecue chicken. If you like, you can serve it with some sauce on the side. Sometimes, if we’re not doing a Lowcountry Boil, I make this at our cooking school’s Friday night dinner. It’s simple to make and a great way to test out a new smoker and get your feet wet. I like to use eight-piece cut-up chickens instead of halves or quarters; this way you get more pieces with options for white and dark meat, and it’s better for those who want only one piece. Notice this recipe calls for just chicken and rub—that’s it.
A generous glug of stout gives this snackable loaf a malty depth.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.