These addictive bite-sized riblets are perfumed by lemongrass, and the addition of caramel sauce to the marinade—a trick of the trade often used by food vendors in Vietnam—imparts deep color and flavor. Honey is a fine substitute that results in a slightly sweeter finish. Removing the tough membrane from the underside of the rack (a technique borrowed from American barbecue masters) and a long marinade yield riblets that are chewy-tender. The rack of spareribs must be cut through the bone into long strips. Don’t attempt this yourself. Instead, ask your butcher to do it. Serve the riblets as an appetizer or with rice for a satisfying meal. For a Viet twist on the classic American barbecue, pair the ribs with Grilled Corn with Scallion Oil (page 183) and a green salad or Russian Beet, Potato, and Carrot Salad (page 186).
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.