Grilling baby back ribs is an exercise in patience, requiring low and slow heat to break down the tough connective tissue for a tender result (similar to what happens for braising; see pages 180–181). This method is called barbecuing, created by maintaining a constant stream of hot smoke over, rather than directly under, the ribs. To do this, the coals are heaped on one side and the ribs placed on the other; the opened vents, positioned over the ribs, draw the heat from the coals to the ribs. The temperature of the grill should be carefully monitored so that it never gets higher than 300°F; a basic oven thermometer set near the ribs will prove indispensable here. To cool it down quickly, open the lid.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.