Pat: Beef ribs are not nearly as common in Memphis as pork ribs, but they are still loved by many and always worth a slab. Because of their massive size—beef rib bones are twice the size of pork ribs—beef ribs are often referred to as the “Fred Flintstone bone.” This size scares a lot of novice grillers, but there’s no need to worry. Beef ribs have more bone than meat, so they will actually take less time to cook and prepare. As with other ribs, they must be slow-cooked at a low temperature for the tenderest results. Cooked for less than 3 hours over indirect heat, these ribs will add real Texas flavor to your backyard cookout.
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.