Raleigh, the capital of North Carolina, serves as the state’s east-west dividing point in Carolina barbecue. To the east of the city, whole hog is the meat of choice and simple Eastern Carolina–style vinegar sauce is the preferred slather. West of Raleigh is the land of the pork shoulder, and the “sauce” is referred to as a “dip.” Most Western Carolina dips can be characterized as a vinegar/ketchup–based sauce. Dips can be used as a baste mop, a finishing slather, or a post-cooking soak for the meat.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.