This was the first dish I learned to cook on the Big Green Egg, at the masterful hands of Ray Lampe, aka Dr. BBQ. This recipe yields a very succulent, lightly cooked, smoky fish. It calls for salmon, but any seasonal fish such as halibut or even trout can be substituted. I like to keep the seasoning to a minimum so the flavor of the fresh fish comes through. If you choose to add more herbs to your version, dried herbs work best. Adding fruit wood chips to the hot coals contributes another layer of flavor. I like apple wood best for maintaining a sweet flavor. Serve with lightly dressed baby greens.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.