No need to hover over a grill for these sweet and spicy pork ribs. Marinate them overnight, toss them in the oven and you’re done.
About David Leite
David Leite is the publisher of Leite’s Culinaria. He has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, and Men’s Health. Follow on Google+.
Creamy Red Potato Salad
This make-ahead, tangy, lightened-up version of the classic is going to be on repeat all summer long.
Asparagus and Cheese Sandwich
One bite of this grown-up grilled cheese sandwich and you’ll wonder why you haven’t always stuffed veggies into your grilled cheese.
Creamy Asparagus Pasta
This easy bowl of fresh pasta and asparagus in creamy garlic sauce is on the table in less than 30 minutes. Sounds like a weeknight winner to us.
Cheryl Day’s S’mores Bars
Everything you know and love about the classic campfire treat, conveniently made into a bar.
Creamy Coleslaw with Cilantro
Skip the store-bought slaw. This easy-peasy creamy coleslaw that combines crunchy cabbage, onion, carrot, and cilantro with a creamy citrus dressing comes together in just 20 minutes.
Crispy Chicken Schnitzel with Panko
Chicken schnitzel takes a twirl through the Mediterranean for an easy, healthyish weeknight meal.
Slow Cooker Sweet Potato Hummus
This easy hummus can be made in the slow cooker or oven, and is a healthy snack or appetizer that requires almost no effort.
Marinated Lentil Salad
Love lentils? Us, too. Even if you don’t, give this recipe a whirl. The combination of lentils with a spiced nut vinaigrette, fresh basil, and slabs of feta cheese may change your mind.
Pasta with Pancetta & Brussels Sprouts
Creamy pasta. Crispy pancetta. Pan-fried Brussels sprouts. Garlicky bread crumbs. All jumbled together to create a spectacular meal.