The hobo crock method was inspired by R. B.’s Boy Scout campout foil hobo-pack cuisine. Cheater hobo crock meats take advantage of this simple method for infusing foods with flavor and trapping moisture. Meats are tightly wrapped with seasonings and bottled smoke and placed in a slow cooker. The cool thing is that you won’t open the pack to find a pile of soggy skin and bones, as you might expect. The chicken maintains its structure, browns on top, and can be carved and sliced. This method will also successfully tame a beef brisket (page 113). Indoors or out, the only issue we have is over the grade of aluminum foil for wrapping the bird. R. B. requires heavy duty—one of those barbecue guy things. Min uses the thinner, everyday stuff because she knows that the juices are going to leak into the crock anyway, so who cares whether the cheaper foil springs a hole or two.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.