No, even we can’t live only on pulled pork barbecue. Now that we’ve taken you through the fat trenches with delicious pulled pork aplenty, here’s sensible lean tenderloin that’s quick to brine and broil. Don’t overcook it, or it will taste like sensible shoes. Take the flavor in any direction with your choice of dry rub. The cider-soy brine is essential for keeping the “tender” in the ultralean tenderloin and adds a nice penetrating flavor that’s impossible to get with a quick topical seasoning. Change up the brine to keep things interesting. Any of the brines on pages 77 to 78 will perform the same juicy service.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.