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.
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.