Spareribs in the slow cooker? We first tried this method simply to rule it out for Cheater BBQ. We figured the ribs would come out gray and soggy, more like a slow cooker stew. We couldn’t have been happier in our disappointment when the ribs turned out better than okay. In fact, they were handsomely browned and crusted with tender, not soggy, meat. A big 6- to 7-quart slow cooker will do two good-size racks of spare or St. Louis ribs, and you can be multitasking elsewhere. (If you actually like using the oven, you can finish them with a sauce in the oven or under the broiler.)
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.