No rib-cooking technique makes more sense than the one used in Korea, which begins with a tenderizing poaching and continues with a kind of dry-roasting in the fat and juices exuded by the ribs themselves, along with a dose of strong seasonings. It results in ribs that are dark, glossy, and so tender that just a tug of the teeth will pull them off the bone. If possible, ask your butcher to cut the ribs into 2-inch lengths, which will make them easier to cook (and to eat). I love these preceded by Pajon (page 80) and, of course, with some Kimchi (page 444) on the side, but you may serve them with white rice and a simple steamed vegetable. Other cuts of meat you can use here: short ribs (which will take considerably longer to cook in step 2).
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.