Though the introduction of ribs to Big Bob Gibson’s menu was enthusiastically embraced by the locals, the recipe itself was, well, pretty bare-bones—simply a full-size sparerib seasoned with salt and pepper and slow-smoked. In 1979, Don McLemore offered a bonus to any employee who could improve on Big Bob’s ribs. During the next week the rib usage went up tenfold but profits took a nosedive, as the extremely well-fed pit workers experimented with different preparations. When the smoke cleared two weeks later, Steve Bullard earned a dime raise with this recipe.
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.