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.
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor.
Softened vegetables, including onions and bell peppers, amped up with spices like chili powder, cumin, oregano, and cayenne, form the base of this tortilla soup. Chicken broth and tomatoes are added, along with soft corn tortillas that meld into the liquid to make a hearty, thick meal. Finally, shredded chicken is stirred in, and everything is garnished with crunchy tortilla strips, sour cream, shredded cheese, and scallions (avocados, pickled jalapeños, and cilantro would all work too). Read more.
With a crunchy outside and succulent inside, there’s no doubt that this classic is an American favorite. But it's loaded with calories and saturated fat. Here's how to make fried chicken lighter without sacrificing that wonderful crunch.