Rubs, Sauces & Marinades

Two slabs of St. Louis style ribs with some cut into individual ribs and a knife lying in the middle.

St. Louis Style Ribs

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St. Louis style ribs are dry rubbed with loads of spices, slathered with sweet and tangy barbecue sauce, and cooked until devastatingly tender.

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A stone bowl of mint pesto with a knife on top on a metal sheet pan

Mint Pesto

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A novel take on the classic. Mint leaves, Parmesan, lemon, garlic, and peanuts (yes, peanuts), are blitzed in a food processor. It’s great on lamb, chicken, salmon, and pasta.

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A blue bowl filled with buttermilk ranch dressing with a spoon resting in it.

Buttermilk Ranch Dressing

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Creamy, cool, herby, and tangy, this homemade ranch dressing is unspeakably better than the stuff in a bottle or (shudder) envelope. Slather, drizzle, dunk, and dip away.

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Six lemon and garlic chicken kebabs piled on an oval platter.

Lemon and Garlic Chicken Kebabs

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Sorta astounding just how balanced the flavors are in these quick and easy skewers that take just a handful of everyday ingredients.

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A slab of glazed pressure cooker ribs with a knife cutting between two ribs

Pressure Cooker Ribs

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We confess, we’d never imagined you could turn ribs fall-off-the-bone tender in 30 minutes. Until this recipe made believers out of us.

  • (40)
  • 15 M
  • 1 H
  • 162
A cast-iron pan filled with skillet steak peperonata and two slices of toasted baguette.

Skillet Steak Peperonata

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Wanna know how to stretch a single steak into supper for four without seeming skimpy? Your answer awaits.

  • (1)
  • 30 M
  • 45 M
  • 2
Mahogany wings piled on a white rectangular platter, garnished with scallions and sesame seeds.

Mahogany Chicken Wings

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Hold the mouth-searing heat, but keep the flavor with these marinated chicken wings. Plum, hoisin, and soy sauce provide sweet and spicy Asian flavors.

  • (1)
  • 20 M
  • 3 H
  • 4
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