When you’re talking cow, there are the short ribs (which are good) and there are the back ribs, the big guys, which are tenderlicious. The reason beef ribs are so tender and succulent is because the rib roast, a prime piece of meat, sits right above this section of ribs. So they’re prime, too. Cooking them is second nature to me because they happen to look and act a lot like pork baby backs, except of course they’re a lot larger. I don’t marinate my beef ribs because they come from one of the most marbled areas of the cow, which means they’re loaded with natural flavor already. I like my food to be nicely seasoned, but I never want my seasoning to overpower a meat’s inherent flavor; seasoning doesn’t ever need to be over the top.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.