Season 6

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  Pulled Pork and Cornbread

  We wanted to develop a recipe for pulled pork that rivals that of the best barbecue joints but won’t be an all-day affair. We pair the pork with another barbecue classic—cornbread.

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  Grill-Roasted Pork Loin

  Pork loin is delicious roasted in the oven, but it takes on a new character when cooked on the grill. The fire imparts a delicate smokiness to the meat, and the intense heat creates a handsome crust. French potato salad—sliced red potatoes dressed with a zippy herb-infused vinaigrette—is a perfect counterpoint to the pork.

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  Grilled Pizza

  We set out to develop a hassle-free pizza recipe especially for the grill, , one we hope will become a new backyard barbecue favorite.

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  Paella Party

  One of our favorite Spanish dishes is paella, a saffron-spiced rice dish. But with a lengthy ingredient list including six kinds of seafood, three meats, and seven vegetables, the shopping alone can give the home cook pause. We take a hard look at paella and see if we can pare back this dish to its humble origins without losing its alluring flavors.

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  Asian Chicken Classics

  When you eat chicken frequently, it pays to have a number of preparations and flavor ideas on hand. In this episode, we turn to two Asian dishes— orange-flavored chicken, a popular offering on Chinese restaurant menus, and chicken teriyaki, a standby at Japanese restaurants.

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  Two Curry Traditions

  In this episode, we look at two styles of curry: rich and exotically spicy Indian curry and the more herbaceous and somewhat lighter Thai curry. Our goal was to develop a basic formula that could be easily adapted to a variety of ingredients.