PAT My brothers and I are all “bourbon men.” We take ours neat, or lacquered to our ribs. Enough said. GINA I can’t believe I ended up with a bourbon-and-ribs man. Growing up, we always had chicken, hot dogs, smoked sausages, and burgers, but for some reason the ribs were always center stage. The women in my family were often throwing some crazy ingredient or other into their rubs and sauces—and don’t you know that we kept bourbon as one of them. We always had bourbon around for “ailments,” and not just the cooking kind. So what do I do? I go and marry a rib-grilling bourbon lover—was my life being planned even then? To this day, ribs and bourbon are like the “main act” in my life! Remember: in all grilling, the sauce and the rub must work together, like a good marriage. And when smoking those ribs, Pat will remind you to keep the heat “low and slow.”
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.