The cover of the Slow Fire cookbook, featuring a sliced brisket

Barbecue Rub #67

Indispensable for ribs and brisket and, well, we haven’t been able to bring ourselves to try it on anything else…yet.

Lemon meltaway cookies, covered in icing sugar, piled on a deep blue patterned plate.

Lemon Meltaway Cookies

Lovely and delicate, these shortbread cookies with a lemony lilt have a crunch that gives way to sweet, sweet nothingness.

A plastic container of homemade Italian biga.

Italian Biga

Behind every unforgettable loaf of Italian bread you’ve daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.

a sheet of raw black pepper cookie dough with shapes--men, stars reindeer, hearts--cut into it

Black Pepper Cookies

It’s no surprise that a traditional Scandinavian cookie would be warming. Chalk it up to an inspired melding of cinnamon, cardamom, ginger, black pepper, and cocoa.

A pot of fork-mashed potatoes with a fork resting inside.

Fork-Mashed Potatoes

These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.

Chicken, potatoes, and bacon in a cast-iron skillet, garnished with rosemary sprigs.

My Mother’s Chicken and Potatoes

An Italian classic that’s woo’d would-be-husbands for generations, this single-skillet supper melds meat, potatoes, bacon, and onion to moist, crisp effect.