No, even we can’t live only on pulled pork barbecue. Now that we’ve taken you through the fat trenches with delicious pulled pork aplenty, here’s sensible lean tenderloin that’s quick to brine and broil. Don’t overcook it, or it will taste like sensible shoes. Take the flavor in any direction with your choice of dry rub. The cider-soy brine is essential for keeping the “tender” in the ultralean tenderloin and adds a nice penetrating flavor that’s impossible to get with a quick topical seasoning. Change up the brine to keep things interesting. Any of the brines on pages 77 to 78 will perform the same juicy service.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.