Austin chef Jesse Griffiths and his wife, Tamara Mayfield, brought succulent lamb ribs to my Fredericksburg garden party, and everyone devoured them. Jesse cleverly ensures these ribs are partyfriendly for guests and hosts alike—the recipe can mostly be done in advance. The ribs are initially simmered on the stove top and then need just a very short turn on a grill before serving. Jesse and Tamara are co-founders of Austin’s Dai Due Supper Club; their dinners are movable feasts staged at various local farms, vineyards, hotels, and private homes featuring local, sustainably produced ingredients prepared onsite by Jesse. If you can’t find lamb, pork spareribs or beef shortribs will work equally well. If you use beef ribs, they’ll need to simmer for 4 to 5 hours. You can simmer the ribs up to 24 hours in advance, and the glaze will keep for 3 weeks in the refrigerator
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.