The hobo crock method was inspired by R. B.’s Boy Scout campout foil hobo-pack cuisine. Cheater hobo crock meats take advantage of this simple method for infusing foods with flavor and trapping moisture. Meats are tightly wrapped with seasonings and bottled smoke and placed in a slow cooker. The cool thing is that you won’t open the pack to find a pile of soggy skin and bones, as you might expect. The chicken maintains its structure, browns on top, and can be carved and sliced. This method will also successfully tame a beef brisket (page 113). Indoors or out, the only issue we have is over the grade of aluminum foil for wrapping the bird. R. B. requires heavy duty—one of those barbecue guy things. Min uses the thinner, everyday stuff because she knows that the juices are going to leak into the crock anyway, so who cares whether the cheaper foil springs a hole or two.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.