Austin chef Jesse Griffiths and his wife, Tamara Mayfield, brought succulent lamb ribs to my Fredericksburg garden party, and everyone devoured them. Jesse cleverly ensures these ribs are partyfriendly for guests and hosts alike—the recipe can mostly be done in advance. The ribs are initially simmered on the stove top and then need just a very short turn on a grill before serving. Jesse and Tamara are co-founders of Austin’s Dai Due Supper Club; their dinners are movable feasts staged at various local farms, vineyards, hotels, and private homes featuring local, sustainably produced ingredients prepared onsite by Jesse. If you can’t find lamb, pork spareribs or beef shortribs will work equally well. If you use beef ribs, they’ll need to simmer for 4 to 5 hours. You can simmer the ribs up to 24 hours in advance, and the glaze will keep for 3 weeks in the refrigerator
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
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.