It is impossible to discuss Memphis barbecue without talking about ribs. Where in most places the rib-loving factions are divided between those who prefer baby backs to spareribs (or vice versa), in Memphis the two different camps are partisans of either dry or wet preparations. Wet ribs are daubed with sauce before serving. Dry ribs can have either a dry rub added prior to cooking or a seasoning blend applied after cooking. Either way, no tomato-based sauce touches a dry rib from Memphis.
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.