Grilling baby back ribs is an exercise in patience, requiring low and slow heat to break down the tough connective tissue for a tender result (similar to what happens for braising; see pages 180–181). This method is called barbecuing, created by maintaining a constant stream of hot smoke over, rather than directly under, the ribs. To do this, the coals are heaped on one side and the ribs placed on the other; the opened vents, positioned over the ribs, draw the heat from the coals to the ribs. The temperature of the grill should be carefully monitored so that it never gets higher than 300°F; a basic oven thermometer set near the ribs will prove indispensable here. To cool it down quickly, open the lid.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.