Although Memphis itself is not noted for whole-pig barbecue, if you ever attend the Memphis in May World Championship Barbecue Cooking Contest, you will be able to get a taste. At this annual event there are three professional meat categories: whole hog, pork shoulder, and pork ribs. It is, after all, billed as “The Super Bowl of Swine.” Over the years, the flavor profile of the winning pigs at Memphis has changed, with the sweet and fruity flavors overtaking the vinegar-based flavors of traditional North Carolina pigs. No one has proved this better than Myron Mixon of the Jack’s Old South cooking team, whose peach-wood–smoked pig, layered with flavors from a sweet fruity injection and sweet tomato based sauce, has consistently put him on the awards podium. Layering complementary flavors is the key to success on the competition circuit. This recipe features the same sweet, fruity, layered flavors that have historically brought home the bacon at the Memphis.
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.
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.
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.
A feel-good dinner designed to cram a ton of veg in each serving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.