Chinese ribs were oven ribs long before oven ribs were cool, as of course we all agree they now are. They’ve never had to suffer the embarrassment of being dragged off the patio and into the kitchen. Their only taste of the outdoors is with the delivery guy. Cooked right in the sauce, uncovered on a baking sheet instead of wrapped in foil, the rib meat has a nice chewy bite. Chinese chili sauce brings home the flavor. You can find some in the international section of a well-stocked supermarket. The bright red-orange sauce is thick and sweet like ketchup, and hot like pepper sauce (but not as vinegary). Substitute ketchup if you like less heat. Double or triple the recipe whenever possible.
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.