Tioga, Texas, Gene Autry’s hometown, there’s a place called Clark’s where they make some of the best barbecue brisket on the planet. They say they smoke theirs for 3 days at 140°. But we’re not gonna put you through all that. It just takes a dedicated pit boss with 6 to 8 hours to spare and a good technique to get the right smoke penetration and produce a juicy but well-done piece of meat in a fraction of the time. That sounds like a contradiction, but it’s possible. All you need is an afternoon with plenty of beer on hand, a bit of patience, and the recipe that follows.
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.