Gina: This is an idea that Pat and I hatched when we were thinking of other ways to use our Neely’s Barbecue Seasoning. We were already sprinkling it over various meats, and I was using it to season catfish. So, one evening when I was having a cocktail (which is when I am most creative), I thought, why not combine the barbecue seasoning with butter?!? I checked with Pat, and he thought it was a great idea, and, voilà, barbecue butter was born. You know, some of our best dishes have come from just messing around, so you might want to do what we do and let yourself go in the kitchen! During warm weather, when we don’t have the time (or the desire) to stand over a hot stove, few meals are as enticing as a piece of grilled fish like halibut, tuna, or salmon alongside grilled spears of asparagus slathered with this lively butter. The addictive butter (flavored with fresh herbs, scallions, and orange zest) is also incredibly versatile. Try it tossed with pasta and grilled shrimp, or melted over a seared steak. Boiled creamy new potatoes or steamed rice is a great accompaniment to this simple, satisfying meal. Barbecue butter will keep in the fridge for 4 or 5 days.
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.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.