Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. Steven Raichlen calls it The Barbecue Burger; you might call it smoky nirvana.
Season
Steven Raichlen’s Righteous Ribs
Eating these ribs can be almost a religious experience, especially when coupled with Sweet-and-Smoky Barbecue Sauce.
Susie Middleton’s Avocado Toast with Baby Kale, Blue Cheese, Pecans, Quick-Pickled Radishes, and Honey
Think of this as the ULTIMATE avocado toast. With the salty blue cheese, creamy avocado, toasty pecans, and nutty baby kale, this is one satisfying supper.
Carla Bartolucci’s Tomato Tart
This tomato tart, made in celebration of Earth Day, was one of our all-time favorite pre-show meals. Someone may have even said something about the tart being better than pizza. Fightin’ words in our neck of the woods.
Carol Fenster’s Asparagus Soup
Use this beautiful spring soup as a template for any gluten-free vegetable soup you might like. Don’t have asparagus? Use broccoli or cauliflower to make creamy, satisfying soups. Use whatever you’ve got!
Colu Henry’s Easter Ham Carbonara
A delicious destination for that leftover Easter ham. Swap out carbonara’s traditional pancetta for thickly cut ham and throw in shelled fresh peas right at the end for some color and bite—and as a way to welcome spring.
