Some folks hear “barbecue chicken” and think of seriously sauced-up pieces that are slick and slippery and sweet. I like that kind of chicken just fine and have my own recipe for it, which I call “Wishbone Chicken” (page 36). However, in the traditional barbecue world, “barbecue chicken” is dry-rubbed, without sauce. This is my personal favorite way to prepare barbecue chicken. If you like, you can serve it with some sauce on the side. Sometimes, if we’re not doing a Lowcountry Boil, I make this at our cooking school’s Friday night dinner. It’s simple to make and a great way to test out a new smoker and get your feet wet. I like to use eight-piece cut-up chickens instead of halves or quarters; this way you get more pieces with options for white and dark meat, and it’s better for those who want only one piece. Notice this recipe calls for just chicken and rub—that’s it.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.