Put some big beefy ribs in a piping-hot cast-iron pot and in as little as an hour, the ribs will emerge with a deep, dark brown crust and a meaty, tender chew. Like slow cooker Texas Beef Ribs, there’s no need to finish Hot Pot Ribs under a broiler unless you’re brushing on a sauce. They also reheat well in a dry slow cooker or in a 350°F oven wrapped in foil. You’ll also get a nice batch of beef broth out of the deal. After it cools, chill the broth in the fridge to congeal the fat so you can discard it easily. Pour the warmed broth over the reheated ribs or freeze it to use in other recipes.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.