oven ribs, even better
Oven Ribs, Even Better Adapted and updated from Molly’s and Harold McGee’s Dry Rub Ribs For 1 5-pound rack spare ribs; we estimate about a pound of ribs per person. We tripled this recipe for our first ribs party this summer, doubled it for our second. Makes about 1 cup rub per rack. (This is […]
chocolate chunk granola bars
Chocolate Chunk Granola Bars As mentioned, these are dairy, gluten and nut-free. They can easily (and should be) doubled to fit in the bottom of a 9×13 pan. Like most granola bar recipes, there’s flexibility here. I love the crispy crunch of uncooked millet, but you could instead use quinoa, quinoa
herbed summer squash pasta bake
Herbed Summer Squash Pasta Bake I doubled this, and froze half. Serves 4, heartily, as written 8 ounces pasta, any shape you like 1 tablespoon olive oil 1 pound summer squash, halved lengthwise and sliced thin 1 teaspoon finely grated lemon zest (you won’t need this yet, but better to zest before
strawberry cheesecake ice cream pie
Strawberry Cheesecake Ice Cream Pie Adapted a bit liberally from Lisa Fain’s Mexican Coffee Ice Cream Pie An additional note about texture: The cream cheese base of this pie gets firm but not rock-hard in the freezer (a good thing), but the whipped cream topping can get very firm, almost ...
strawberry cornmeal griddle cakes
Strawberry Cornmeal Griddle Cakes These are a perfect way to use those overripe too fast strawberries from the market that I secretly love most of all for cooking, as they’re insanely sweet and practically collapsed even before they hit the oven. Or, in a few weeks, blueberries, raspberries or ...
saltine crack ice cream sandwiches
Saltine Crack Ice Cream Sandwiches 32 (about 100 grams) saltine-style crackers 1/2 cup (115 grams) unsalted butter, cut into a few large pieces 1/2 cup (95 grams) packed light or dark brown sugar 1/4 teaspoon vanilla extract 1 1/3 cups (8 ounces) dark chocolate (semi- or bittersweet) chips or the
crispy frizzled artichokes
Crispy Frizzled Artichokes About the lemon: Artichokes love to turn brown the second you cut them. Rubbing the exposed sides or anywhere your knife touched the ‘choke with the cut side of a lemon half prevents this, but it’s honestly impossible to prevent all browning, no matter how careful you ...
picnic pink lemonade
For reasons I cannot adequately put my finger on, if you show up to a potluck or picnic this weekend with carafes of freshly-squeezed lemonade, you will be welcomed and adored, but if you show up with the same carafes of freshly-made pink lemonade, people will actually freak out. Why is pink ...
pasta salad with roasted tomatoes
Pasta Salad with Roasted Tomatoes As with most pasta salads, the ingredients here are flexible. I’ve outlined what I used, but should you not be into olives, or salty cheese, or pine nuts, no reason not to skip them or swap them with something you like better. Yes, you’ll need 90 minutes for the ...
swirled berry yogurt popsicles
Swirled Berry Yogurt Popsicles Adapted, just barely, from Fany Gerson’s Paletas Yield: 10 popsicles from these molds, which hold about 1/3 cup liquid each 2 level cups fresh blackberries, or the berry of your choice 2 tablespoons (40 grams) honey 1/2 lemon or 1 small lime 1/2 cup (120 grams) water