About fifteen years ago R. B. thought his next-door neighbor, who was out grilling some chicken, called him a jerk. Back then, R. B. hadn’t heard of jerk seasoning, and his neighbor seemed like a nice, quiet fellow who pretty much kept to himself. When R. B. turned down the Bob Marley, everything got straightened out, and the chicken was delicious. A jerk dry rub requires allspice, thyme, and some heat. The Scotch bonnet pepper is the traditional choice, but that’s too many Scoville heat units for us. We keep the heat out of the rub, then sprinkle on cayenne to customize the chicken to suit everyone.
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.