An Arctic cold snap certainly inspires one to rethink the traditional all-day hickory-smoked approach to barbecued ribs, especially with a 10°F wind chill outside and football and a roaring fire inside. Saucy Asian-style Rooster Riblets were named when we first made them for Chinese New Year, then the Year of the Rooster. Rename them annually, throw them in the oven, set the timer, and relocate your cooking post to the recliner. Even better, cook them a couple days in advance. Before serving, reheat the ribs with their sauce for a few minutes in the oven, on a grill, or under the broiler to add a little crust. Chinese ribs aren’t a good match for the usual baked beans, potato salad, and creamy slaw. If you’re up for it, serve pan-fried dumplings (find them in the grocery freezer section) or rice and an icy rice vinegar–cucumber salad (page 153).
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.