Pat: In Memphis, barbecued meats are ordered either “dry” or “wet. “Dry” meats are coated with a dry spice rub before they’re cooked, and often sprinkled with those seasonings when they come off the grill. “Wet” meats are slathered with barbecue sauce. Folks who crave a double dose of flavor, like me, order foods “wet and dry,” meaning that the meat is sprinkled with dry rub before being cooked, then slathered with sauce afterward. This Memphis pit tradition has found its way into the repertoire of home cooks as well. The application of a dry rub works for meats cooked on the grill or, as our mothers are fond of doing, in the oven. In this recipe, we douse our chicken with a dry rub and then bake it in barbecue sauce. The result is moist, flavorful, falling-off-the-bone tender chicken. We serve this saucy chicken with steamed rice or hot buttered rolls to soak up all the tomatoey goodness, and the accompanying vegetables on the side. It’s no wonder the Neely boys became so good with the grill when Momma was feeding us dishes like this from her kitchen oven.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
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.
The silky French vanilla sauce that goes with everything.