No rib-cooking technique makes more sense than the one used in Korea, which begins with a tenderizing poaching and continues with a kind of dry-roasting in the fat and juices exuded by the ribs themselves, along with a dose of strong seasonings. It results in ribs that are dark, glossy, and so tender that just a tug of the teeth will pull them off the bone. If possible, ask your butcher to cut the ribs into 2-inch lengths, which will make them easier to cook (and to eat). I love these preceded by Pajon (page 80) and, of course, with some Kimchi (page 444) on the side, but you may serve them with white rice and a simple steamed vegetable. Other cuts of meat you can use here: short ribs (which will take considerably longer to cook in step 2).
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.