Barbado is Spanish for goat, but don’t be misled by the name; Barbado Baste is an all-purpose baste that is especially good on poultry, pork, beef and, of course, goat. Barbado Baste works on three fronts: as a flavorizer, moisturizer, and tenderizer. The flavors are intense but give the meat a deep caramelized and slightly tangy taste. Goat meat is especially lean and the liquid baste provides moisture while the butter helps protect the exposed meat from drying out. Vinegar and lemon juice add just enough acid to the mixture to help break down the tough muscles and tenderize the meat.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.