Flanken-style ribs are beef short ribs cut across the bone (not parallel to the bone like short ribs), a half inch to an inch thick. This thin cut gives you a slice of beef with little oval rib bones evenly spaced throughout. Flanken-style ribs will turn mildly chewy and tender when slow-cooked long enough to render the fat and connective tissue. Since they like a little last-minute finish on a grill or under a broiler, they’re a good choice for slow-cooking in advance. The high-heat finish brushed with Dijon mustard crusts up the meat juices. Brush the ribs with bottled smoke before slow cooking, if you like. Be sure to set the ground rules before dinner: Chewing on the rib bones is encouraged.
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.