In these parts, everyone knows that “low and slow is the only way to go” when it comes to making barbecued brisket. Whether prepared in the oven, on the grill, or in an old-fashioned barbecue pit, it takes hours and a gentle heat to transform this tough cut into the tender, flavorful dish that shows up at shindigs throughout Texas—from UT tailgate parties, where on game days folks set up steel-drum barbecues in parking lots during the wee morning hours, to family get-together, ranch weddings, and backyard cookouts. My mom, who adored brisket, took it often to parties and family events, and I’ve recently resurrected the tradition. James De Wolf helped develop this recipe. I carted our brisket halfway across Texas—from Frederickburg’s five hours’ drive east to Long view—to share it with my family at our annual homecoming potluck.
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.