Chinese-style Ribs

  • 1 (6-inch) piece fresh ginger, peeled and sliced thin
  • 8 garlic cloves, peeled
  • cup honey
  • ¾ cup hoisin sauce
  • ¾ cup soy sauce
  • ½ cup Chinese rice wine or dry sherry
  • teaspoons five-spice powder
  • 1 teaspoon ground white pepper
  • 5 – 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, cut into individual ribs
  • 2 tablespoons toasted sesame oil
  1. Pulse ginger and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Sautee on low in a Dutch oven while adding remaining ingredients. Whisk together remaining seasoning ingredients with 1/2 cup water, add to pot. Add ribs and stir to coat (ribs will not be fully submerged). Bring to simmer over high heat, then reduce heat to low, cover, and cook for 1¼ hours, stirring occasionally.
  2. Adjust oven rack to middle position and heat oven to 425 degrees. Using tongs, transfer ribs to large bowl. Strain braising liquid through fine-mesh strainer set over large container, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10 minutes. Using wide, shallow spoon, skim fat from surface and discard.
  3. Return braising liquid to pot and add sesame oil. Bring to boil over high heat and cook until syrupy and reduced to 2½ cups, 16 to 20 minutes.
  4. Set wire rack in aluminum foil–lined rimmed baking sheet and pour ½ cup water into sheet. Transfer half of ribs to pot with braising liquid and toss to coat. Arrange ribs, bone sides up, on prepared rack, letting excess glaze drip off. Roast until edges of ribs start to caramelize, 5 to 7 minutes. Flip ribs and continue to roast until second side starts to caramelize, 5 to 7 minutes longer. Transfer ribs to serving platter; repeat process with remaining ribs. Serve.

TO MAKE AHEAD: At end of step 3, refrigerate ribs and glaze separately, covered, for up to 2 days. When ready to serve, bring glaze and half of ribs to simmer in Dutch oven over medium heat, then proceed with step

Burst Tomato Pasta

  • 1/2 pound fusilli or curly pasta
  • 6 ounces bacon, preferably thick cut, diced
  • 6 garlic cloves, smashed and peeled
  • Pinch of red pepper flakes
  • 1 quart cherry or grape tomatoes, halved
  • 3 tablespoons butter
  • 3 cups basil leaves, torn
  1. Bring a large pot of heavily salted water to a boil. Add pasta and cook until 2 mins shy of al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
  2. Meanwhile, heat a large skillet over medium-high heat, add olive oil and heat. Add bacon and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
  3. Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything. Add basil.

Green Goddess Sauce

  • 1 packed cup parsley leaves
  • 1 packed cup mixed herbs, such as chives, mint, dill, basil or cilantro
  • 2 anchovy fillets
  • 1 to 2 garlic cloves
  • 1 lemon, zested and halved
  • ½ cup whole-milk yogurt
  • ½ cup mayonnaise

Puree in blender. Serve or store covered.

Salmon With Lemon-Herb Marinade

  • 1 3-pound salmon, in one piece
  • 1 clove garlic, minced
  • 2 tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated lemon peel
  • 2 tablespoons parsley, chopped fine
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves
  • Juice of 1/2 lemon
  • 2 tablespoons sesame oil
  • ¼ cup extra-virgin olive oil
  1. Mix marinade ingredients well and spread on both sides of salmon in a shallow dish. Marinade 1-4 hours.
  2. Scrape off herbs and put salmon in a tray, skin side down.
  3. 350* for 20 mins until 130*F. Broil 3 min. Serve.