No rib-cooking technique makes more sense than the one used in Korea, which begins with a tenderizing poaching and continues with a kind of dry-roasting in the fat and juices exuded by the ribs themselves, along with a dose of strong seasonings. It results in ribs that are dark, glossy, and so tender that just a tug of the teeth will pull them off the bone. If possible, ask your butcher to cut the ribs into 2-inch lengths, which will make them easier to cook (and to eat). I love these preceded by Pajon (page 80) and, of course, with some Kimchi (page 444) on the side, but you may serve them with white rice and a simple steamed vegetable. Other cuts of meat you can use here: short ribs (which will take considerably longer to cook in step 2).
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.