Put some big beefy ribs in a piping-hot cast-iron pot and in as little as an hour, the ribs will emerge with a deep, dark brown crust and a meaty, tender chew. Like slow cooker Texas Beef Ribs, there’s no need to finish Hot Pot Ribs under a broiler unless you’re brushing on a sauce. They also reheat well in a dry slow cooker or in a 350°F oven wrapped in foil. You’ll also get a nice batch of beef broth out of the deal. After it cools, chill the broth in the fridge to congeal the fat so you can discard it easily. Pour the warmed broth over the reheated ribs or freeze it to use in other recipes.
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.