When you’re talking cow, there are the short ribs (which are good) and there are the back ribs, the big guys, which are tenderlicious. The reason beef ribs are so tender and succulent is because the rib roast, a prime piece of meat, sits right above this section of ribs. So they’re prime, too. Cooking them is second nature to me because they happen to look and act a lot like pork baby backs, except of course they’re a lot larger. I don’t marinate my beef ribs because they come from one of the most marbled areas of the cow, which means they’re loaded with natural flavor already. I like my food to be nicely seasoned, but I never want my seasoning to overpower a meat’s inherent flavor; seasoning doesn’t ever need to be over the top.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.