Baby back pork ribs are coated in a dry rub, oven baked and then coated in a garlic based barbecue sauce. Double the flavor and melt-in-your-mouth.
NOTES Grill steak to the temperature you prefer. 60°C / 145°F for medium doneness If you don’t have a grill, slice the marinated steak into smaller pieces and cook in batches, using a skillet on stovetop, over medium-high heat Pair with desired side
Propping a whole chicken on top of a beer can (Pilsner works well!) ensures even cooking and results in a crispy skin and juicy bird.
This herbaceous mushroom stew is easy to make and a variety of mushrooms and fresh herbs yields a deep, rich flavor.
Large seared scallops pair beautifully with a bright, butter-based sauce, infused with lemon and capers.
The buttery taste of pistachios makes the perfect crust for baked cod. Enjoy this delicate dish with your favorite vegetable or a simple salad.
This comfort dish from Western Africa involves a brief marinade and results in tender chicken in a sweet, spicy, lemony sauce.
NOTES Any long pasta noodle is suitable The smaller the cauliflower is chopped, the more crisp and charred it will get
One part Spanish, one part Morrocan, this chicken dish gained popularity in the eighties, among more adventurous cooks. The combination of prunes, olives and vinegar is pleasantly tangy and the overnight marinade results in a juicy chicken favorite.
Farfalle, also known as bow-tie or butterfly pasta is the perfect vessel for this delicious roasted red pepper sauce. The best part is that you only need a handful of ingredients to make it.