In my years of cooking at barbecue competitions, I’ve noticed that judges’ barbecue taste preferences follow trends. In the 1990s, barbecue coated with semisweet tomato-based sauce or even a vinegar sop mop appealed to the average judge. As the years passed the consistent winners on the circuit were using a very sweet tomato-based sauce. These rich glazes started a new trend in competition, whereby most all competitors started sweetening their sauce. The following recipe is one of my favorite sauces, which I still use in competition as a sweet glaze for pork ribs. This glaze falls in line with the “sweet” trend but still delivers a flavor that doesn’t overpower the pork.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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.