I made this last week and I’m thinking of making it again this weekend, it’s that good: Andrea’s Pasta with Pork Ribs, via Mark Bittman.
It has all the benefits of a good marinara dish, but the ribs really take it to a whole different and higher level. It is especially good with cheap pork ribs that might not make sense grilled due to being an odd shape. Those ribs are perfect here.
If you want, add more garlic…I added twice this amount. I also threw in sprigs of fresh herbs too. I went with basil, but I am sure rosemary or thyme or marjoram would be great.
I also doubled the ribs and I took half, deboned them, then chopped them into bite sized pieces and added them to the sauce. The other ribs I garnished the pasta with.
Finally, since you have so few ingredients, try to use really good tomatoes and cheese. You can skimp on the ribs and get gnarly ones because they will still taste great, but the tomatoes especially make a huge difference here. Same with the cheese.
If you are busy, or don’t feel like cooking much, or don’t have much in your fridge, then this pasta recipe is for you. It’s hard to believe something this simple could be so good, but it is. Lots of flavour with very few ingredients, ingredients you can have in your pantry.
Give it a try, especially when you are short of time, money, or food.
The photo is of the dish I whipped up one night.
- want to make a roast turkey for Christmas
- do not want roast turkey
If that’s you, Chatelaine has your back with this: 10 Spectacular Roast Recipes That Aren’t Turkey | Chatelaine.
They truly are spectacular recipes, perfect not just for Christmas but any time of the year (ahem, winter) when a good roast is just what you need.
Can you cook 90 meals in a month? For many it sounds daunting. I like to cook and even I am not sure that I could do it.
If you like a challenge and the idea of it, there is a book you should consider: Cook90: The 30-Day Plan for Faster, Healthier, Happier by David Tamarkin from Epicurious, at Amazon. (Also available in Canada at Indigo).
I heard of it from Mark Bittman and his newsletter (which I recommend also). One good quote from the newsletter was this:
“Entire industries want us to believe that cooking is so much harder and more time consuming than it really is.”
It’s true that you can make complex meals, but a simple green salad, a fried egg with toast, or those two things combined can make up a home prepared meal.
This is a great piece: Not So Hot: How I Fell Out of Love With Sriracha | TASTE by David Farley. Sriracha is starting to reach the level of ubiquity that we associate with ketchup and it’s been so readily adopted that I doubt people think too much about it. If you have feelings about it — love or hate — then you want to read Farley’s piece.
This piece shows you how: How to Make Epic Charcuterie Boards – from an Expert! – Kelly Elko
I’d argue some of these are platters more than charcuterie boards, but that aside, these really are impressive spreads of food.
This recipe is amazing: easiest french fries – smitten kitchen.
I have always been intimidated by the idea of making fries/frites at home. It turns out it could not be easier if you follow that recipe. It’s really a case of set it and more or less forget it.
- I used corn oil because of it’s high smoking point. You could use other oils too.
- I used a Dutch oven to make the fries. It keeps the oil from splashing over onto the oven or burner.
- I found a potato the size of a baseball feeds one person. A potato the size of a softball feeds two people.
- I used Yukon gold potatoes.
- I put big flaky salt on the fries right after I fish them out of the oil.
- Regardless of how long the recipe says, remove the fries when they are a brown gold colour. It could be 20 minutes but it could be less.
- Serve hot!