Excerpted from Sheet Pan Suppers by Molly Gilbert. Thick, meaty, bone-in pork chops get a hit of freshness from a tart, mustardy marinade, and a warm apple-cabbage slaw brings the dish…
Excerpted from Bean by Bean by Crescent Dragonwagon. Customarily eaten in the South on New Year’s Day for good luck, Hoppin’ John is an unaffected, inexpensive one-pot: black-eyed peas, rice,…
From Sarah Leah Chase: I don’t have a ton of experience when it comes to barbecuing ribs, but the guys in my family love them and I knew no tailgating…
From Hartwood authors Eric Werner and Mya Henry: This is a play on the classic Italian pairing of prosciutto and melon. It came about when we found the melon de…
From the author: This recipe is for the juicy kind they make in barbecue joints where I grew up, but instead of smoking it (because I can think of…
From the author: Quesadillas are practically made for the waffle iron. Or . . . are waffle irons practically made for quesadillas? Either way, the two-sided heat and the compression…