These addictive bite-sized riblets are perfumed by lemongrass, and the addition of caramel sauce to the marinade—a trick of the trade often used by food vendors in Vietnam—imparts deep color and flavor. Honey is a fine substitute that results in a slightly sweeter finish. Removing the tough membrane from the underside of the rack (a technique borrowed from American barbecue masters) and a long marinade yield riblets that are chewy-tender. The rack of spareribs must be cut through the bone into long strips. Don’t attempt this yourself. Instead, ask your butcher to do it. Serve the riblets as an appetizer or with rice for a satisfying meal. For a Viet twist on the classic American barbecue, pair the ribs with Grilled Corn with Scallion Oil (page 183) and a green salad or Russian Beet, Potato, and Carrot Salad (page 186).
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.