Oven-baked ribs, which were once the standard, are now uncommon, because everyone thinks grilled ribs are the thing. But these are delicious, great with rice or polenta, and far easier than grilling. But if you like, you can use this sauce for grilling, too: parboil the ribs in water until nearly tender, then grill them, basting with the sauce, until they are nicely browned. Other cuts of meat you can use here: chunks of pork shoulder, short ribs (which will need much more time), bone-in chicken thighs (which will cook much more quickly).
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.