You’ll need a slow-cooking barbecue smoker to make this pastrami. Use apple wood, cherry wood, or another subtle wood to bring out the flavor in the meat. Homemade pastrami keeps for five to six days as opposed to commercial pastrami, which uses preservatives to extend its shelf life. Extra rub will keep for four to five days in the refrigerator. Besides pastrami sandwiches, you can make pastrami and eggs, or pastrami hash, in which case you just substitute pastrami for the corned beef (see page 183). Be sure to start this well in advance since the meat must marinate overnight.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.