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.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.