A prime rib roast is such a great way to feed a crowd—it’s always on my Christmas dinner table. Sure, it’s delicious and decadent, but what most people don’t know is that it’s easy as hell to cook on a smoker or grill. Note that there are two separate cuts that are considered “prime rib”: The first cut (ribs 1 through 3) is closer to the loin and thus more tender and less fatty. The second cut (ribs 4 through 7) is closer to the chuck end and is denser and fattier. Ask your butcher for the first cut—it’s worth it—and buy the very best quality beef, with the most marbling, that you can afford. The recipe I’m giving here is for a smaller roast, but the same technique (with a slight adjustment on the time—a good rule of thumb is to allow about 30 minutes per pound) can be applied to a prime rib of any size.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.