Pat: Beef ribs are not nearly as common in Memphis as pork ribs, but they are still loved by many and always worth a slab. Because of their massive size—beef rib bones are twice the size of pork ribs—beef ribs are often referred to as the “Fred Flintstone bone.” This size scares a lot of novice grillers, but there’s no need to worry. Beef ribs have more bone than meat, so they will actually take less time to cook and prepare. As with other ribs, they must be slow-cooked at a low temperature for the tenderest results. Cooked for less than 3 hours over indirect heat, these ribs will add real Texas flavor to your backyard cookout.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.