We don’t understand why pork ribs are too often confined to summer barbecues, outdoor festivals, and dinner at a rib joint. At $15 to $20 a restaurant rack, maybe it’s the cost. But at half the per-pound price of rib eyes, filets, and strip steaks, cost can’t be the whole story. We think ribs are just another casualty of barbecue hype and mystique, a victim of their own popularity. The result is that lots of folks are reluctant to make them at home. Can they be any good if they’re not from a “real pit barbecue” restaurant, a competition team with matching shirts and dancing pig logo, or the crazy guy down the street with six grills and a smoker on wheels? Truth is, we should all be making ribs and having them with champagne, another enjoyment unfortunately confined to special occasions. If you’re a reluctant ribber, or still recovering from disappointing attempts, the cheater oven method will lead you to really great “fall-off-the-bone” spare-and baby back ribs with consistent results and minimal hassle. No lie.
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.