Chinese ribs were oven ribs long before oven ribs were cool, as of course we all agree they now are. They’ve never had to suffer the embarrassment of being dragged off the patio and into the kitchen. Their only taste of the outdoors is with the delivery guy. Cooked right in the sauce, uncovered on a baking sheet instead of wrapped in foil, the rib meat has a nice chewy bite. Chinese chili sauce brings home the flavor. You can find some in the international section of a well-stocked supermarket. The bright red-orange sauce is thick and sweet like ketchup, and hot like pepper sauce (but not as vinegary). Substitute ketchup if you like less heat. Double or triple the recipe whenever possible.
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.