Memphis is known for its dry-rubbed barbecued ribs, which are all about intense spices and the unadorned texture of low-and-slow-cooked meat. The two-step cooking process I use here—the meat is first slow-cooked in the oven, then finished over a hot grill—ensures succulent, crispy-edged, tender ribs every time, rendering sauce fully optional. Even so, sauce person that I am, I usually can’t help myself from cooking the meat in beer and basting it with vinegar-based barbecue sauce for a little added flavor and tang. You can try making these ribs with and without the sauce and decide for yourself. Either way, you’ll need to let the ribs marinate for at least two or three hours before cooking.
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.