Memphis is known for its dry-rubbed barbecue ribs, which are all about intense spices and the unadorned texture of low-and-slow-cooked meat. The two-step cooking process I use here—the meat is first slow-cooked in the oven, then finished over a hot grill—ensures succulent, crispy-edged, tender ribs every time, rendering sauce fully optional. Even so, sauce person […]
I often serve this dish when I have guests because it makes for such easy entertaining—something you’d never know from the complex combination of flavors that emerges as the red wine and orange-spiked pepper jelly melt into a sweet and spicy glaze over the heat of the grill. Don’t forget to budget at least two hours of marinating time before firing up the grill.
Fried green tomatoes are one of those Southern classics that inspire fanatical devotion. For good reason: green tomatoes have a lovely tart flavor that mellows and warms in the heat of the frying pan, and, because they are so firm, they keep their shape and texture even after they’re cooked. They are most often eaten […]
The contrasting flavors, textures, and colors make this vibrant summertime dish a feast for the eyes as well as the mouth. It is tops served with a fried egg for breakfast, and you can turn it into a filling lunch or dinner by scattering the cakes with grilled shrimp or chicken breast. MAKES ABOUT 1 […]
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes 1 tablespoon olive oil sea salt and freshly ground black pepper 6 tablespoons (¾ stick) unsalted butter, plus more if needed 8 ounces mixed fresh mushrooms, such as oysters, chanterelles, shitakes, or hedgehogs, cleaned and thinly sliced (3½ to 4 cups) 2 shallots, minces ¼ […]
MAKES 4 BURGERS 4 medium portobello mushroom caps, wiped clean 2 tablespoons olive oil 1 tablespoon balsamic vinegar sea salt, to taste freshly ground black pepper, to taste Herbed Chèvre (recipe follows) 8 slices rustic bread, toasted Toppings: bibb lettuce, roasted red bell peppers, halved and seeds removed 1. Remove gills from underside of […]
A firestarter chimney or second smaller grill is essential to barbecuing turkey. For best results, use a natural hardwood charcoal. This recipe is from Martha Stewart Magazine. SERVES 10 TO 12 1 twelve- to fifteen-pound turkey 2 cups Foster’s Barbecue Sauce, plus more for serving (optional) 1 cup cider vinegar 1 teaspoon crushed red-pepper flakes […]
The assertive flavors of coffee, molasses, and balsamic vinegar meld and mellow in this sophisticated dish that is just the thing for winter entertaining. It is best served with simple sides, such as collard greens and Sweet Potato Spoon Bread, that enhance rather than distract from the sweet, rich molasses flavor of the pork. SERVES […]