These grilled scallops have a wonderful smoky flavor that’s fantastic with a salsa made with sweet honeydew melon and buttery avocado.
The St. Louis rib offers the best of two ribs: the lush marbling of baby backs and the meaty richness of spareribs. Picture a center-cut section of a rack of spareribs trimmed down to the approximate shape and size of a rack of baby backs. It’s easy to cook, tender to the tooth, with flavor that just doesn’t quit. That’s why the St. Louis cut is our go-to rib at Barbecue University. And few prepare it better than Chris Conger of the Smoke Shack in San Antonio, Texas.
A long-time favorite of Epicurious reviewers, this impressive roast is perfect for the holidays and so easy to make.
This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. It’s in high-rotation around here and the moment, and I’ll mention some variations down below. The gist: make a simple, thinned-out tahini sauce, roast the vegetables while your pasta water is coming to a boil, toss and serve on one platter. If you like those old-school Chinese restaurant spicy peanut noodles, these are sort-of their tahini slathered distant cousins.
Last night, when I came up with this easy one pot of goodness, I was pretty excited and super satisfied. It’s a perfect, easy meal to throw together during the work week and there are leftovers for the next day’s lunch to boot.
Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar. Eat this by the bowl as is or toss it with cooked rice or beans for a more filling salad (add oil and vinegar accordingly). In midsummer, with a couple of thick tomato slices, there is nothing better.