When you’re talking cow, there are the short ribs (which are good) and there are the back ribs, the big guys, which are tenderlicious. The reason beef ribs are so tender and succulent is because the rib roast, a prime piece of meat, sits right above this section of ribs. So they’re prime, too. Cooking them is second nature to me because they happen to look and act a lot like pork baby backs, except of course they’re a lot larger. I don’t marinate my beef ribs because they come from one of the most marbled areas of the cow, which means they’re loaded with natural flavor already. I like my food to be nicely seasoned, but I never want my seasoning to overpower a meat’s inherent flavor; seasoning doesn’t ever need to be over the top.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.