Any recipe for barbecue sauce is bound to be contentious, no matter the formula. That’s because there are as many versions of this master sauce as there are Southerners willing to defend them as definitive. Whether thick or runny, tomato-based or vinegar, all Southern barbecue sauces get their complex flavor by playing on the contrasts between spicy and sweet, tangy and smoky. I’m nonpartisan enough to appreciate them all, but of course I’m partial to the western Tennessee strains—one sharp and vinegary, the other sweet and tomato-thick—I grew up on. With tomato, vinegar, and a dash of mustard, this all-purpose hybrid version offers the best of all worlds.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.