Sharon’s Rice and Green Chile
Sharon’s rice and green chile went from ribs night in Baton Rouge to our Thanksgiving table. Assemble it two days ahead, and always make the double batch.
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Ham Stock from a HoneyBaked Ham Bone
Ham stock from a HoneyBaked ham bone: the usual vegetables, a low oven overnight, and a little over 9 quarts for the freezer. Plus my 12-hour oven reset trick.
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Sharon’s Pecan Cheese Ball
Sharon’s pecan cheese ball, the holiday appetizer that converts the “ew, cheese ball” crowd. The secret nobody ever guesses: pineapple in heavy syrup.
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Where’s the Pumpkin? Pumpkin Spice and the Art of Selling a Feeling
Pumpkin spice was always pumpkin pie spice. How a dropped word, a pumpkin-free latte and a lot of scarcity sold us a feeling, plus my own homemade syrup.
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Homemade Mushroom Powder (or, What I Found Wandering Super H Mart)
Homemade mushroom powder is the one-ingredient umami trick worth keeping on your shelf. Grind dried shiitakes into a savory powder for soups, eggs, and more.
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Chicken in Thai Peanut Sauce
Chicken in Thai peanut sauce: seared chicken in a glossy coconut-peanut sauce over jasmine rice. An easy weeknight throwback from the Daring Cooks days.
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Sharon’s Chili
Sharon’s chili con carne, with beans: browned beef, a spice ball of bay and allspice, and the Tejana Chili Queens history behind the bowl. Football food.
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How We Do Burger Night
Burger night at our house isn’t a recipe, it’s a routine: Zach lights the kamado, I press the patties, and everybody builds their own at the counter.
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Overnight Chicken Stock
My overnight oven chicken stock: one big pot, a 210°F oven, and a night’s sleep. Eight to ten quarts of clear, gelled stock to see you through the holidays.
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The Taco Meat That Hides a Whole Vegetable
My all-purpose Tex-Mex taco meat hides four cups of purple cabbage in a pound of beef. It disappears as it cooks, adds a veg, and stretches dinner for a crowd
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How to Roast and Freeze Hatch Chile (25 Pounds at a Time)
Twenty-five pounds of fresh Hatch, one afternoon on the Kamado, and a year of green chile in the freezer. Plus the queso you have earned by the end of it.
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Carol’s Pineapple Carrot Cake
A sixty-year-old recipe that bakes at 360°F, sifted through a tin Androck nobody is allowed to wash. Carol’s cake, heavy with carrot, pineapple and pecan, and better on day two.
