In the cattle-ranching heartlands of Texas, barbecue usually means beef, not pig, and brisket—which comes from the animal’s lower chest—is hands down the most popular. A little patience and a few hours of smoking or braising transform this relatively tough cut into the most succulent, falling-apart-tender meat you’ll ever eat. Part of the trick is marinating the meat for several hours or even overnight prior to cooking, so be sure to factor in this additional “inactive” prep time. To avoid standing over the grill for six to eight hours, I start the meat on the grill for an infusion of smoky hickory flavor and then let the oven do the rest of the work.
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.