Despite his growing appreciation of cheater skills and methods, R. B. is still a little sore about the time his outdoor hickory smoked ribs (barely) lost the blind taste test against our cheater Texas Beef Ribs. Sorry, R. B., the kids preferred the smoky, supermoist, easy indoor version. The bigger surprise was finding a distinct outdoorlike crust on the slow cooker ribs. Because the ribs weren’t simmering in sauce, the crust had a chance to develop. We didn’t even need to finish them off under the broiler or on the grill. In the pork-crazy mid-South, beef back ribs are a rarity. Now that the in-house tasting staff has ever-so-slightly favored the cheater style, we’ll not hesitate to jump on a good-looking rack, regardless of the weather.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.