Brine is a salty solution that infuses moisture and flavor into pork, chicken, and turkey, especially lean cuts like breast and loin that tend toward dryness under high heat. Our basic rule of thumb is 1 cup of kosher salt per gallon of water. When we add sugar to a brine, we use half as much sugar as salt. Turkey can take a little sugar, but we tend to omit it for chicken. Make as much brine as you need to submerge the meat comfortably. The 2-cup amounts below are suitable for 2 pounds of meat. Double the recipe for up to 5 pounds of meat. For large cuts like a whole turkey or a big pork loin, mix the brine in a clean cooler, add the meat, and top with bags of ice to keep it cold. Pork especially takes to sweet-flavored brines just like it does to sweet sauces and rubs. Off-the-shelf sweet liquids like apple cider, lemonade, and sweet tea need just some salt and smoke to turn into easy brines. A plastic bag and an hour in the fridge, and you’ll never think twice about not brining again. Small cuts of meat need less brining. An hour is fine for pork chops and chicken parts, while a whole turkey can go overnight.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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