Fall-off-the-bone tender pork ribs baked low and slow — wrapped in parchment then foil so they steam in their own juices, then finished with a sticky caramelized apple-and-brown-sugar glaze with a surprising hint of cinnamon. No barbecue required.
Old-fashioned rice waffles from the 1910 Picayune Creole Cookbook. Cooked rice folded into a light milk-and-egg batter, leavened with whipped egg whites for crispy, fluffy waffles. A clever way to use up leftover rice — and it can be made gluten-free.
Never eat dry chicken again: this Japanese low-temperature method keeps chicken breast tender and juicy every time. Trim the tendons, cure a 300 g breast with 3 g salt and 1.5 g sugar for 15 minutes, then poach in just-off-the-boil water (80–85 °C / 175–185 °F) for 23–25 minutes until the center hits 74 °C / 165 °F. Finish with a 1-minute butter sear for colour. Serves 2.
Restaurant-quality doner kebab from one baking tray — chicken in a yogurt-paprika marinade, potatoes roasted alongside, a glossy tomato-butter sauce, and a no-raw-egg garlic mayo. Rolled in lavash and seared until crisp.