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.
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.