Serious Barbecuers Say This Gadget Is the Key to Perfectly Cooked Meat, Every Time
The reviews speak for themselves.
Toad in the Hole
A crisp, buttery Yorkshire pudding embedded with crisp-skinned sausages, Toad in the Hole is an iconic British classic. Rosemary isn’t a traditional ingredient in the dish, but it delivers another layer of flavor to every bite. As it bakes, make a quick shallot gravy on the stovetop to ladle over each serving.
Skillet Chicken and Chorizo Paella
While Spanish paella is traditionally made in its namesake pan, this cast-iron variation is a great alternative—and it can also go straight from stove to table. The recipe builds layers of flavors as you saute aromatics in the same pan you’ve used to sear the chorizo and chicken. From delicately floral saffron to smoky paprika and a bright lemony finish, this one-pan meal has it all.
Asparagus and Fava Bean Tart with Herbed Ricotta
Lemon zest and thyme add subtle fragrance to this showstopping tart’s ricotta filling, balancing the savory Parmesan and prosciutto. Gently pressing on the par-baked pastry while spreading the filling is key to creating a crisp crust. Carlin Karr of Tavernetta in Denver recommends Grüner Veltliner to accompany this dish. It has a "fresh radish, fava, pea shoot quality, with a spiciness that is especially great with green veggies. It speaks to the early weeks of spring, with both freshness and texture.”
At Frenchette in Tribeca, chefs Lee Hanson and Riad Nasr have created a modern brasserie. This Gnocchi Parisienne is their take on a French pasta: Poached pâte à choux dumplings crisped in brown butter and topped with ham and cheese make a rich entree or a showstopping side. Even better, the dumplings can be poached ahead of time, making assemply a snap.
Jambalaya with Andouille Sausage, Chicken, and Shrimp
Smoky, gently spiced andouille sausage and a spoonful of Creole seasoning give deep flavor and mild heat to this jambalaya, while the trinity of onion, green pepper, and celery provide a classic aromatic base to the dish. Parboiled rice is perfect for this recipe, since it cooks to tenderness just as the andouille, chicken, and shrimp reach doneness.