Barbecued ribs are a delicacy born of the ingenuity of the poorest—the slaves and servants who were tossed bones by their masters and transformed gristly, fatty “spare ribs” into a complex delicious, finger-sucking feast—the New World equivalent of the French potage. The trick to cooking ribs is keeping them moist: brining is a must. Even the most delicious housemade bacon would envy the subtle woodsy notes infused from the smoked salt used in this brine. Bacony ribs glazed with a rich and spicy sauce: it’s like Christmas in July.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.