Grilling baby back ribs is an exercise in patience, requiring low and slow heat to break down the tough connective tissue for a tender result (similar to what happens for braising; see pages 180–181). This method is called barbecuing, created by maintaining a constant stream of hot smoke over, rather than directly under, the ribs. To do this, the coals are heaped on one side and the ribs placed on the other; the opened vents, positioned over the ribs, draw the heat from the coals to the ribs. The temperature of the grill should be carefully monitored so that it never gets higher than 300°F; a basic oven thermometer set near the ribs will prove indispensable here. To cool it down quickly, open the lid.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.