When I thought about writing a cookbook, I didn’t want to create one like many of the ones I saw on the market already—books that had a bunch of made-up barbecue recipes for things like grilled peaches. Then I realized that I actually do grill peaches in the summertime when I want a little something sweet for dessert! You can read other people’s versions, but mine is the best. Tip: Make these when you’re already smoking something in the smoker, so it’s already hot and you can just lay them in there; don’t make it hard for yourself. If you are using wooden skewers, they must be soaked in water for at least 12 hours before using. If you have stainless steel or other metal skewers, soaking is not a concern.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
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.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.