Although Memphis itself is not noted for whole-pig barbecue, if you ever attend the Memphis in May World Championship Barbecue Cooking Contest, you will be able to get a taste. At this annual event there are three professional meat categories: whole hog, pork shoulder, and pork ribs. It is, after all, billed as “The Super Bowl of Swine.” Over the years, the flavor profile of the winning pigs at Memphis has changed, with the sweet and fruity flavors overtaking the vinegar-based flavors of traditional North Carolina pigs. No one has proved this better than Myron Mixon of the Jack’s Old South cooking team, whose peach-wood–smoked pig, layered with flavors from a sweet fruity injection and sweet tomato based sauce, has consistently put him on the awards podium. Layering complementary flavors is the key to success on the competition circuit. This recipe features the same sweet, fruity, layered flavors that have historically brought home the bacon at the Memphis.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
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 is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.