We don’t understand why pork ribs are too often confined to summer barbecues, outdoor festivals, and dinner at a rib joint. At $15 to $20 a restaurant rack, maybe it’s the cost. But at half the per-pound price of rib eyes, filets, and strip steaks, cost can’t be the whole story. We think ribs are just another casualty of barbecue hype and mystique, a victim of their own popularity. The result is that lots of folks are reluctant to make them at home. Can they be any good if they’re not from a “real pit barbecue” restaurant, a competition team with matching shirts and dancing pig logo, or the crazy guy down the street with six grills and a smoker on wheels? Truth is, we should all be making ribs and having them with champagne, another enjoyment unfortunately confined to special occasions. If you’re a reluctant ribber, or still recovering from disappointing attempts, the cheater oven method will lead you to really great “fall-off-the-bone” spare-and baby back ribs with consistent results and minimal hassle. No lie.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.