St. Louis–style ribs do very well in KCBS contests, and because they’re larger they tend to be a little bit easier to handle. A lot of folks favor them because they’re surrounded by more fat to flavor the meat, and when they’re cooked right, they’re tender and bursting with real hog flavor. I cook four racks of ribs at competition, so that’s what these recipes call for; that should serve a nice-size group of people, depending on appetites and on what else is on your menu. If you’re going to cook fewer ribs, you’ll still need to make the rub, marinade, and glaze. You can either cut those recipes in half or you can save the leftovers and use them on other meats (the rib rub, for example, would be great on a pork loin roast), and I’m sure I don’t have to tell you what you can do with leftover glaze (I like mine on burgers, though). Regardless of how many racks you’re cooking, the cook time stays the same.
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.