Baby back ribs are a summertime classic, but standing around a grill or smoker on a hot day can be a pain. In this episode of The Easiest Way, Christine Gallary of the CHOW Test Kitchen shares a simpler method for making ribs using our easy Vinegar and Spice Oven-Baked Ribs recipe.
Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa. We then arrange seared chicken thighs on top, and cook the mixture with no liquid added.
This Creole classic was actually designed for the dried kidney bean—an inexpensive staple that could simmer away while Monday’s wash gets done, with a hunk of pork or sausage from Sunday night’s supper.
Cooked dried black beans provide the wow factor in this simple dip; you could serve the blended beans alone and guests would swoon over the rich, full-bodied flavor. Use leftover dip as a spread for sandwiches or burritos, or stir into a bean soup.