We wanted a cheese soufflé with bold cheese flavor, good stature, a light, but not-too-airy texture, without the fussiness of most recipes. To bump up the cheese flavor without weighing it down, we added light-but-potent Parmesan cheese to the Gruyère. To get the texture just right while keeping the preparation simple, we beat the egg whites to stiff peaks, and then—rather than carefully folding them into the cheese-bechamel—just add the sauce right to the mixer, and beat everything until uniform.
This recipe starts with an easy, make-ahead paste of ginger, garlic and cilantro. Marinate the salmon in it a few hours ahead, then bake it in the oven with a quick last minute run under the broiler to sear it to golden brown.
For flavorful ribs from the slow cooker, we cut the St. Louis-style ribs in half crosswise, coated each half liberally in a spice rub (a mix of paprika, brown sugar, salt, pepper, onion powder, and granulated garlic), arranged them on end (exposed rib side down) around the rim of the cooking insert, and let them slowly cook until tender. To get that signature shiny, sticky finish, we made an easy barbecue sauce that we brushed onto to the ribs before broiling them.
When I was in Barcelona I visited a classic churrería, which felt like the local spot to gather—a bit like the local café where you would grab a cup of tea and catch up with the latest gossip. It was cheap and cheerful, and they made sinfully good churros, served with rich hot chocolate so thick that you could stand them up in it. Although they are traditionally a breakfast food, if you switch an ingredient or two they make a great savory dish.
Ingredients
Two whole chickens, propped up on vertical roasters, rubbed with spices, and leisurely cooked and smoked over an indirect fire.
In the United States, we don’t usually see ground meat on skewers, but it is typical throughout the Middle East and Africa. The trick to this dish is not to overmix the lamb, so it doesn’t become mealy. I like these meatballs nice and small so the bite you get is fully caramelized—lamb on the outside, onion on the inside.
For those days when you don't want to tend a fire, this is one utterly delicious oven version that will stand up to smoke-roasted ribs any day.
This glorious cream cheese, caper, caraway seed, and paprika combination, spread over sour black bread or over slices of any dark or brown bread, is rhapsodically unbeatable.
To use, sprinkle ribs, brisket, or chicken as if you were putting on heavy salt and pepper.