In 2001, I made my first national television appearance on Food Network’s Cooking Live with Sara Moulton. I received the invitation after doing a morning radio show with Sara at the Memphis in May World Championship Barbecue Cooking Contest. Her only stipulation was that my recipes needed to be cooked in an indoor oven. I have always maintained that any recipe written for the kitchen can be duplicated outdoors with more flavor; here my challenge was to prove the opposite holds true as well. I developed a four-stage rib recipe that layers flavors to make up for the extra punch you can only get from cooking with burning coals. It was pretty successful, but changing the recipe back to the outdoor cooker gives these ribs the best of both worlds.
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.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.