Anybody who’s ever seen me on Pitmasters knows that Crown Royal is my drink of choice. Students who come to my classes bring me bottles; folks who come up to my rig at barbecue contests bring me bottles, too. I’m grateful, because after a long day of barbecuing I always relax with a little Crown and water—because every king can always use another Crown. But on occasion, I like to surprise my liver with something different. This is as Georgia of a drink as you can get, with a little help from our Canadian neighbors.
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.