Flanken-style ribs are beef short ribs cut across the bone (not parallel to the bone like short ribs), a half inch to an inch thick. This thin cut gives you a slice of beef with little oval rib bones evenly spaced throughout. Flanken-style ribs will turn mildly chewy and tender when slow-cooked long enough to render the fat and connective tissue. Since they like a little last-minute finish on a grill or under a broiler, they’re a good choice for slow-cooking in advance. The high-heat finish brushed with Dijon mustard crusts up the meat juices. Brush the ribs with bottled smoke before slow cooking, if you like. Be sure to set the ground rules before dinner: Chewing on the rib bones is encouraged.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.