The Hawaiian Pig can be a great option if your kettle grill and your 125-pound pig don’t seem to match. After all, not everyone has a big cooker, but everyone owns a shovel. As Tom Sawyer once said, “Digging the hole can be half the fun”—or something like that. And the moist and tender results from a homemade earthen oven are hard to match with any cooking apparatus. In Hawaii large volcanic rocks are used to line the imu, or underground oven. These rocks hold the heat for an extended period of time, ensuring a proper cook. You can substitute river rocks if they are taken from a “dry” river or creek bed. Rocks from a wet stream have trapped moisture and when they heat they can explode and send shards of sharp rock whistling through the air. You will also need to find banana leaves and/or ti leaves. Banana trees are often used as ornamental plants for residential landscaping, and leaves can be harvested with no damage to the tree. They are also available frozen in many Latin and Caribbean markets. Ti leaves can be acquired at your local florist, but they can be expensive.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.