How to make head-turning, crowd-pleasing ribs? Simple. Smoke ’em low and slow according to this straightforward and boozy recipe.
- Quick Glance
- 15 M
- 5 H
- 6
About Mitchell Rosenthal
Mitchell Rosenthal was studying photojournalism at Manhattan's School of Visual Arts when a cookbook unexpectedly changed his life. After preparing some recipes from Paul Prudhomme's Louisiana Kitchen, he fell in love with cooking. He's now the co-owner and executive chef of three San Francisco restaurants, Town Hall, Salt House, and Anchor and Hope, as well as Irving Street Kitchen in Portland, Oregon. Cooking My Way Back Home is his first cookbook.
Roasted Tomato-Basil Tart with St. George Cheddar
Whether you’ve sad-looking plum tomatoes or stunning heirlooms, you won’t regret transforming them into this all-sins-forgiven tart.
- Quick Glance
- 45 M
- 6 H
- 20
Spicy Bourbon Barbecue Sauce
The secret ingredient to this spicy sauce? Nope. Not bourbon. We said secret. It’s smoked ketchup. (Yup. You heard correctly.) Bacon, too.
- Quick Glance
- 10 M
- 2 H, 40 M
- 4
Garlic Mashed Potatoes
Silken, garlicky mashed potatoes manifest in mere minutes thanks to a super simple technique that’s perfect for when you’re entertaining or just plain hungry.
- Quick Glance
- 10 M
- 30 M
- 0