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).
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.