Recipes

Steven Stern · NYT Cooking

Steven Stern

Steven Stern · NYT Cooking

Steven Stern · NYT Cooking

Steven Stern · NYT Cooking

Steven Stern

Steven Stern · NYT Cooking

Steven Stern

Steven Stern · NYT Cooking

Steven Stern

Steven Raichlen · NYT Cooking

Steven Raichlen · NYT Cooking

Steven Raichlen · NYT Cooking

There are countless advantages to smoke-roasting (also known barbecuing) your turkey, as in this recipe from the barbecue expert Steven Raichlen. Smoking produces a bird of incomparable succulence, especially when combined with another traditional American barbecue technique, brining. There is the rich, evocative flavor of wood smoke, and the burnished mahogany sheen it gives the bird. Then there's the simplicity of the method: once you put the bird in the smoker or on the grill, you pretty much leave it there until it is done, while the kitchen and oven are freed up for side dishes and desserts. Last but certainly not least, you get an excuse to spend a fall afternoon outdoors, maybe with beer in hand.

Steven Raichlen · NYT Cooking

This recipe, from the barbecue expert Steven Raichlen, was originally published alongside a pair of recipes for smoking the Thanksgiving turkey: one that has you smoking it outdoors on a charcoal grill, the other indoors using a stovetop smoker and a conventional oven. But there's no reason you couldn't brine the turkey according to the method below and then roast it to bronzed perfection.

Steven Raichlen · NYT Cooking

Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven. As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.

Steven Raichlen · NYT Cooking

Steven Raichlen · NYT Cooking

The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust. Steven Raichlen

Steven Raichlen · NYT Cooking

Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn’t experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in Los Angeles. The restaurant’s chefs, Jon Shook and Vinny Dotolo, prepare them in a way that most barbecue purists would never order, much less eat: baked in the oven. Here, their recipe has been adapted for the home cook. Steven Raichlen

Steven Raichlen · NYT Cooking

Steven Raichlen

Steven Raichlen · NYT Cooking

Steven Raichlen

Steven Raichlen · NYT Cooking

Steven Raichlen

Steven Raichlen · NYT Cooking

In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence. But you can make naan just as easily in an oven. Steven Raichlen

Steven Raichlen · NYT Cooking

Steven Raichlen

Steven Raichlen · NYT Cooking

Steven Raichlen

Steven Raichlen · NYT Cooking

Steven Raichlen

Steven Raichlen · NYT Cooking

Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke. Steven Raichlen

Steven Raichlen · NYT Cooking

Steven Raichlen

Steven Raichlen · NYT Cooking

Steven Raichlen