Pat: It’s the last chapter of the book, right? Gina: It is. Pat: Our last chance to use barbecue sauce, right? Gina: Did we use it in the dessert chapter? Pat: I don’t think so. Gina: Well, okay, then. Neely’s Barbecue Sauce and your favorite spicy morning libation are a match made in heaven. Using robust vegetable juice like V8 (in place of tomato juice) helps balance out the flavor of the tangy sauce. To make a Virgin Mary, skip the vodka and add an extra squeeze or two of fresh lemon juice.
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 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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.