Barbecue has lots of definitions, but what it really means to us is lots of leftover piles of meat for new and different dishes. Barbecue dishes can be as versatile as you want them to be—they don’t have to include slaw and beans. Pulled pork that’s been lightly seasoned and smoked can go in any direction. R. B. is adamant about crisping the cooked meat in a hot skillet first. The meat takes on a new texture that’s great for sandwiches, tacos, and brunch hash. Here, soft tacos made with any cheater meat take on Asian flavors with a simple sweet-hot peanut BBQ sauce and some fresh fixings.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.