These smoky, wonderfully juicy tacos mix two great culinary traditions—Mexican and Texas barbecue, both notable for their intense, but subtle seasoning. In the United States, the cooking of the Old West was heavily influenced by the charros (Mexican cowboys) who cooked over open fires that infused meat with a smoky essence that so many of us find addictive. In Texas, the wood both of choice and necessity is mesquite, usually mixed with oak to soften the hard green tones of the mesquite. This recipe is easy to do, but requires some advance planning, as the brisket must sit in its rub overnight, and a little patience during the slow cooking. But the results are some of the best tasting barbecue that you have ever eaten. Buy fresh, not prepackaged, brisket that isn’t overly fatty—the fat should cover no more than one-third of its surface. Or, you can buy the leaner, thinner end, if you prefer. A piquant cabbage slaw makes a good accompaniment.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.