This recipe was developed specifically for this book, as a match for the Country-Style Ribs on page 198. Because country-style ribs are bulky and not uniform in appearance, a chunky sauce draws attention to the elements of the sauce and away from the clunky appearance of the ribs themselves. If impressing your guest with fancy plating is not your bag, this sauce is “good eatin’” on just about anything. Besides adding distinct flavor, the bits of apple and sweet onion will add a complementary texture to your barbecue.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.