A fatty, tough cut of meat, brisket becomes a thing of beauty through long, slow smoking, as in this recipe adapted from The Big Book of Outdoor Cooking & Entertaining by Cheryl and Bill Jamison. Brisket should shed a lot of weight during cooking, which can only be accomplished fully in a wood-burning pit or similar homemade smoker. The Jamisons’ cut of preference is a full packer-trimmed brisket, which is the full cut with a thick layer of fat on one side.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.