This is barbecue belt cooking all the way. I don’t care if you’re in Austin, Texas, or Manhattan, New York—if ribs are on the menu, you’ve got to roll up your shirt sleeves and have a big stack of napkins ready. This dish has New Yorkers doing just that when it makes its weekly appearance at Bar Americain. Racks of meaty ribs are dressed up with a smoky spice rub for extra flavor. The rich barbecue sauce, spiked with the molasseslike flavor of bourbon, will leave even the most refined diners licking their fingers. It wouldn’t be proper barbecue without some corn bread to mop up every last delicious bit of flavor from the plate, and I like to serve this dish with a savory tomato one.
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.