Put some big beefy ribs in a piping-hot cast-iron pot and in as little as an hour, the ribs will emerge with a deep, dark brown crust and a meaty, tender chew. Like slow cooker Texas Beef Ribs, there’s no need to finish Hot Pot Ribs under a broiler unless you’re brushing on a sauce. They also reheat well in a dry slow cooker or in a 350°F oven wrapped in foil. You’ll also get a nice batch of beef broth out of the deal. After it cools, chill the broth in the fridge to congeal the fat so you can discard it easily. Pour the warmed broth over the reheated ribs or freeze it to use in other recipes.
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.
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.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.