Even though eating a slab of baby back ribs isn’t an Italian tradition, I felt that, Italians being the pork lovers they are, we could justify serving ribs as long as they had an Italian sensibility. After much prodding by me and experimenting by him, Matt came up with these tender, juicy, peppery, fennely, vinegary, Italianish baby back ribs. It was his brilliant idea to saw the racks of ribs in half down the middle— something you’ll have to ask a butcher to do for you. The riblets feel a bit closer to the single rib you might be served among the unusual cuts on a mixed grill plate in Umbria or Tuscany instead of something you’d get in a roadside barbecue joint. Italian? Not exactly. Delicious? Very. The coleslaw recipe makes twice as much dressing as you’ll need to dress the slaw for four servings, but because it is an emulsified dressing made with one egg yolk, you can’t make less.
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.