To achieve the perfect smashed texture for this Southern potato salad, we cooked soft-skinned Yukon Gold potato chunks until just tender; then we coarsely mashed a portion of the potatoes before combining them with the remaining pieces. Adding a splash of vinegar to the potatoes while they were still hot added deep flavor. The mayonnaise-based dressing got its tangy punch from yellow mustard and cayenne pepper. To round out the salad, we added chopped hard-cooked eggs, celery, and onion. Chopped sweet pickles added unexpected sweetness and crunch.

For flavorful ribs from the slow cooker, we cut the St. Louis-style ribs in half crosswise, coated each half liberally in a spice rub (a mix of paprika, brown sugar, salt, pepper, onion powder, and granulated garlic), arranged them on end (exposed rib side down) around the rim of the cooking insert, and let them slowly cook until tender. To get that signature shiny, sticky finish, we made an easy barbecue sauce that we brushed onto to the ribs before broiling them.

Sazón is a spice blend common in Latin American cooking. We developed this recipe with Goya Sazón with Coriander and Annatto (or con Culantro y Achiote). It can be found in the international aisle of most supermarkets; however, other brands will work. (One tablespoon of Goya Sazón equals about two packets.) If you can’t find sazón, use our homemade version. You can substitute 3/4 cup of chopped green bell pepper for the Cubanelle pepper. Allow the rice to rest for the full 15 minutes before lifting the lid to check it. Long-grain rice may be substituted for medium-grain, but the rice will be slightly less creamy.

Use a Dutch oven that holds 6 quarts or more. Mince the garlic with a knife rather than with a garlic press

Augusta, Arkansas in Woodruff county on the White River is an agricultural shipping port.