Barbado is Spanish for goat, but don’t be misled by the name; Barbado Baste is an all-purpose baste that is especially good on poultry, pork, beef and, of course, goat. Barbado Baste works on three fronts: as a flavorizer, moisturizer, and tenderizer. The flavors are intense but give the meat a deep caramelized and slightly tangy taste. Goat meat is especially lean and the liquid baste provides moisture while the butter helps protect the exposed meat from drying out. Vinegar and lemon juice add just enough acid to the mixture to help break down the tough muscles and tenderize the meat.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.