Coleslaw is probably the side dish most often associated with barbecue, and its simple flavors match so well with smoked meat. The most common varieties include vinegar-based, mayonnaise-based, and mustard-based. Big Bob Gibson realized the harmonious relationship between slaw and barbecue early on. When he opened his first restaurant, vinegar slaw and Golden Flake potato chips were his only side-dish offerings, and a sweet tangy scoop of his coleslaw graced every barbecue sandwich that left the kitchen. As he told his customers, “If ya don’t like slaw, scrape it off!” Very little has changed in more than eighty years at the restaurant, including Big Bob’s original coleslaw recipe.
The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.
This one-pot chicken and rice is a dinner-time winner. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.