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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.