Oven-baked ribs, which were once the standard, are now uncommon, because everyone thinks grilled ribs are the thing. But these are delicious, great with rice or polenta, and far easier than grilling. But if you like, you can use this sauce for grilling, too: parboil the ribs in water until nearly tender, then grill them, basting with the sauce, until they are nicely browned. Other cuts of meat you can use here: chunks of pork shoulder, short ribs (which will need much more time), bone-in chicken thighs (which will cook much more quickly).
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.