The Friday Buzz: Alligator Chopper, Friends Crock Pot, and Tarantallegra!

Here’s our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this week… The best chopper for garlic! The best Crock Pot to ever exist! The best dance that has ever been danced! And so much more!  …

Here's our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this week... The best chopper for garlic! The best Crock Pot to ever exist! The best dance that has ever been danced! And so much more! 

Continue reading "The Friday Buzz: Alligator Chopper, Friends Crock Pot, and Tarantallegra!" »

Old Fashioned Cocktail

An Old Fashioned is a true classic. Made with whiskey, sugar, Angostura bitters, and an orange peel (or cherry) for garnish, it’s a cocktail made for whiskey lovers! Continue reading “Old Fashioned Cocktail” »

An Old Fashioned is a true classic. Made with whiskey, sugar, Angostura bitters, and an orange peel (or cherry) for garnish, it's a cocktail made for whiskey lovers!

Continue reading "Old Fashioned Cocktail" »

The Meal Prep Plan That Completely Changed Our Lunch Game

Big resolutions are overrated. This year, we’re all about highly doable improvements we can pull off any day. In Small Change, Big Impact, we’re making tiny tweaks and sharing the results. Follow along, join in, and let us know what other small changes…

Big resolutions are overrated. This year, we’re all about highly doable improvements we can pull off any day. In Small Change, Big Impact, we're making tiny tweaks and sharing the results. Follow along, join in, and let us know what other small changes you’re making this year.


At the start of every year, it’s easy to have all sorts of cooking and eating resolutions: try a new recipe every week; eat less meat; become a meal-prep master. One resolution I always have: bring my lunch to work. I’ve written about it before and devised plenty of strategies to make it happen.

Read More >>

The Jockey Club cocktail

When I write a book, I’m all in. That’s why I tend to lean into single-subject books, exploring ice cream, cooking and baking in Paris, and the traditions and culture of French drinks. Each book gives me an opportunity to take a deep dive into something that I love, but also allows me to learn and discover something new. I’ve always liked the flavor of…

When I write a book, I’m all in. That’s why I tend to lean into single-subject books, exploring ice cream, cooking and baking in Paris, and the traditions and culture of French drinks. Each book gives me an opportunity to take a deep dive into something that I love, but also allows me to learn and discover something new.

I’ve always liked the flavor of noyau, the bitter almond-like kernel tucked inside the pits of stone fruits; peaches, nectarines, plums, apricots, and cherries. Amaretto cookies are made from apricot kernels, and I was happy to get my hands on a bottle of Noyau de Passy, a liqueur which prominently features their flavor as well.

Continue Reading The Jockey Club cocktail...

Ultimate Chili

My ultimate chili recipe is simmered with all of the classic ingredients we know and love, plus a few secret seasonings that make this chili extra-memorable and a total crowd fave. Believe it or not, this is actually the very first classic stovetop chili recipe that I have posted here in 10 years of blogging. […]

My ultimate chili recipe is simmered with all of the classic ingredients we know and love, plus a few secret seasonings that make this chili extra-memorable and a total crowd fave.

The BEST Chili Recipe

Believe it or not, this is actually the very first classic stovetop chili recipe that I have posted here in 10 years of blogging.

I’ve blogged about just about every other kind of chili imaginable — especially various kinds of vegetarian and chicken chili recipes, which are my usual go-tos.  But over the years, you all have continued to send in requests for an outstanding classic beef chili recipe here on the blog too.  One that’s guaranteed to be a crowd favorite at game day parties or around the table for cozy weeknight dinners.  One that can be simmered in a big pot on the stovetop, or made even easier in the Crock-Pot or Instant Pot as well.  One that’s rich and hearty and doesn’t skimp on the best ingredients needed to achieve the very best flavors.  And most importantly of all, a chili recipe that’s delicious enough to win the whole dang cook-off.

Well, here you have it.  Friends, meet the best classic chili recipe I’ve ever tried. ♡♡♡

It’s full of all of the classic beef chili ingredients that we all know and love.  But there are also a few extra special flavors simmered in there that — I’m convinced, at least — make this chili recipe ultimately stand out above all the rest.  It’s a chili recipe that’s big and bold and doesn’t shy away from some smoky heat.  But it’s still incredibly easy to make and, of course, pile high with as many of your favorite toppings as possible.  (You know my mantra — more is more when it comes to chili toppings!)

As always, I’ve also included lots of tips below for how to customize this chili recipe exactly the way you prefer, including how to make it spicier or milder, heartier or brothier, gluten-free or lightened-up, etc.  Plus, I’ve also included tips for how to store and/or freeze this recipe, if you would like to save the leftovers for easy meal prep for the month ahead.

Bottom line — I’m convinced this chili recipe is a winner and sincerely hope you love it too.  So let’s make some!

(more…)

1,000 Reasons Why You Should Make Your Own Yogurt

Welcome to Set It & Forget It, a series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort…

Welcome to Set It & Forget It, a series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort food means comfort cooking.


At first you might think, like I did, that yogurt-making is mysterious and technical. But actually it's surprisingly simple, since yogurt is basically just fermented milk with gut-friendly bacteria (which means you only need those two ingredients).

Read More >>

Why Do I Keep Seeing This Tote Bag Everywhere?

I am an avid people-watcher. I can spend my full 40-minute subway commute just absorbing the surrounding humans—the outfits they put together, how they interact with their companions, who they stare back at. Creepy? Perhaps. But this is how I came to n…

I am an avid people-watcher. I can spend my full 40-minute subway commute just absorbing the surrounding humans—the outfits they put together, how they interact with their companions, who they stare back at. Creepy? Perhaps. But this is how I came to notice an oddly specific trend in the tote-carrying habits of countless New Yorkers: an unassuming, army green, camouflage tote bag. She (being the tote bag) kept cropping up—in train stations, on the street, at the airport—to the point where I felt compelled to document the phenomenon.

Who is she, you ask? She’s a water-resistant, polyester, nylon-reinforced tote bag from none other than outdoor retailer, L.L.Bean.

Read More >>

Friday Links & Hijinks

A look back at the week on Serious Eats, along with some of our favorite comments, a few links, and a peek into SE HQ.


A look back at the week on Serious Eats, along with some of our favorite comments, a few links, and a peek into SE HQ. Read More

Recipe | Lemony Wheat Berries with Roasted Brussels Sprouts (+ Everything You Ever Wanted to Know About Wheat Berries!)

Did you make any food-related resolutions this year? I don’t have resolutions—I have goals. (I like to pretend there’s a difference and that somehow, goals are much more achievable.) I want to eat less sugar. I’m trying to eat more fr…

Did you make any food-related resolutions this year? I don’t have resolutions—I have goals. (I like to pretend there’s a difference and that somehow, goals are much more achievable.) I want to eat less sugar. I’m trying to eat more fruit—I’ve always liked veggies more than fruit, and sometimes it’s a struggle to get myself to eat it. (Unless it’s in pie form. But I’m cutting down on sugar, remember?) And I want to eat more grains. Yes, grains! Delicious, nutritious whole grains. So you might see some more grains around here this year. And if you don’t see more grains around here, it means that I’m a big failure. I guess grains aren’t the most exciting thing to see on a food blog, are they? I mean, if I told you that you’d be seeing more Rolos on Oh My Veggies this year, you’d probably be pretty jazzed. But instead, I’m telling you to be on the lookout for… bulgur! Barley! Wheat Berries! Ooooh. Okay, so what are wheat berries? I discovered wheat berries by accident last year. I needed farro for a recipe and it was crazy expensive. Sitting next to the farro were bags of wheat berries—much […]

Smoky Blood Orange BBQ Ribs with Avocado Butter Greens.

Blood orange BBQ ribs here we come!  Just in time for super bowl weekend, I’m sharing these sticky sweet ribs to make you the most popular person in the room. We love ‘em!  Don’t you just want to jump in there and eat these babies? OH boy are they good.  I’m not a huuuuge ribs […]

The post Smoky Blood Orange BBQ Ribs with Avocado Butter Greens. appeared first on How Sweet Eats.

Blood orange BBQ ribs here we come! 

These blood orange BBQ ribs are smoky, sweet, sticky and oh-so good. Serve alongside an avocado butter greens salad for the ultimate combo!

Just in time for super bowl weekend, I’m sharing these sticky sweet ribs to make you the most popular person in the room. We love ‘em! 

Don’t you just want to jump in there and eat these babies? OH boy are they good. 

blood orange

I’m not a huuuuge ribs person, but a few times a year I love to make them – they hit the spot. One of our favorite versions are my baby back ribs with root beer BBQ sauce. OMG. Those are ridic!

blood orange bbq sauce

For this version, I used pork spare ribs (actually from my butcher box, so they were super high quality!) but you can also use baby back! The latter is my go-to for ribs and definitely my favorite variety, but I can’t always find them around me. I have to say I was so pleasantly surprised at the spare ribs. I tested four racks of ribs for this recipe and they.were.phenomenal. 

And I mean, Eddie was in heaven.

If he found it acceptable he’d probably want to eat ribs once a week. You can serve them with so many things (I have an unreal cornbread recipe coming in a few weeks!), make them somewhat ahead of time and they hold up the entire day. You know? They are something you can make on Super Bowl Sunday! And set out and they won’t go bad like a cheesy dip will. 

ribs on the grill!

Here, I’m sharing these ribs along with this easy yet flavorful avocado butter greens salad because it gives such a refreshing CRUNCH!

You know what a freak I am about a texture. I love the juxtaposition – sticky, smoky, chewy but tender ribs served with the fresh, crisp, creamy salad. It’s everything I want to eat together! 

These blood orange BBQ ribs are smoky, sweet, sticky and oh-so good. Serve alongside an avocado butter greens salad for the ultimate combo!

If I was planning a perfect menu for these ribs and avocado salad, I’d add on these potatoes along with some cacio e pepe brussels and cornbread. It sounds like a comforting, hearty, game day or sunday meal. 

Annnnnnnd now I’m staving. 

These blood orange BBQ ribs are smoky, sweet, sticky and oh-so good. Serve alongside an avocado butter greens salad for the ultimate combo!

Oh oh oh!

The blood orange BBQ sauce! YES it is so freaking good. You could make this and use it on anything – pulled pork, BBQ chicken pizza, as a dip for sweet potatoes – the options are endless. It stays great in the fridge for awhile and it’s so flavorful. Might just be my new favorite sauce. 

And p.s. Of course you can use regular orange juice in a pinch. Or in another season! 

These blood orange BBQ ribs are smoky, sweet, sticky and oh-so good. Serve alongside an avocado butter greens salad for the ultimate combo!

My favorite way to prepare these ribs is to bake them low and slow and then toss them on the grill. You don’t HAVE to grill them but grilling them at the end gives them the charred crunchy bits which are so incredible. If you don’t have a grill or simply want to skip that part, bring the ribs out of the oven and slather them in sauce.

Then go.to.town.

These blood orange BBQ ribs are smoky, sweet, sticky and oh-so good. Serve alongside an avocado butter greens salad for the ultimate combo!

There’s a little something here for everyone in flavor town!

These blood orange BBQ ribs are smoky, sweet, sticky and oh-so good. Serve alongside an avocado butter greens salad for the ultimate combo!

Smoky Blood Orange BBQ Ribs

Smoky Blood Orange BBQ Ribs with Avocado Butter Greens

These blood orange BBQ ribs are smoky, sweet, sticky and oh-so good. Serve alongside an avocado butter greens salad for the ultimate combo!

ribs

  • 2 racks of pork spare ribs or baby back ribs, (about 2 lbs each)
  • 1 1/2 tablespoons coarse sea salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground mustard
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon chipotle chili powder

blood orange BBQ sauce

  • 2/3 cup ketchup
  • 3/4 cup freshly squeezed blood orange juice
  • ½ cup honey
  • 3 garlic cloves, (minced)
  • 2 tablespoon apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper

avocado butter greens

  • 8 cups butter lettuce
  • pinch of salt and pepper
  • 2 avocados, (thinly sliced)
  • 2 blood oranges, (segmented)
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 2 garlic cloves, (finely minced or pressed)
  • pinch of salt and pepper
  • 1 pinch crushed red pepper flakes
  • 1/2 cup extra virgin olive oil

ribs

  1. Preheat the oven to 300 degrees F. Place each rack of ribs on a doubled sheet of aluminum foil.
  2. In a bowl, whisk together the salt, paprika, mustard, garlic powder, pepper, onion powder and chipotle chili powder. Rub the mixture all over both sides of the ribs, then wrap the ribs up in the aluminum foil. Place the racks on a baking sheet and put them on the center rack in the oven.
  3. Bake for 2 1/2 hours.
  4. After 2 1/2 hours, gently pour the juice in the foil packets into a large bowl or measuring cup. The ribs are fine and ready to eat now, but they get DELISH if you throw them on the grill. To do this, whisk in 3 to 4 tablespoons of blood orange BBQ sauce into the juice from the ribs.
  5. Heat the grill to the highest setting and remove the ribs from the foil. Once the grill is hot, place the ribs on the grill and cook for 10 to 12 minutes, until they are charred and slightly crisp on the outsides, basting and rubbing the juices/BBQ sauce mixture on top. Let cool slightly before slathering and serving with lots of blood orange BBQ sauce. Serve alongside the avocado butter greens!
  6. Another option to not grilling: heat the broiler in your oven to the highest setting and baste the ribs with the juices/sauce mixture. Keep the rack in the center of your oven and broil for 2 to 3 minutes per side, basteing th ribs in between.

blood orange BBQ sauce

  1. Place all ingredients in a saucepan and whisk together until combined. Heat over medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more.
  2. Store in a jar or sealed container in the fridge.

avocado butter greens

  1. Toss the greens with a pinch of salt and pepper. Add in the sliced avocado and orange slices.
  2. Whisk together the vinegar, honey, garlic, salt, pepper and pepper flakes. Whisk in the olive oil until emulsified.

These blood orange BBQ ribs are smoky, sweet, sticky and oh-so good. Serve alongside an avocado butter greens salad for the ultimate combo!

Oh my yum.

The post Smoky Blood Orange BBQ Ribs with Avocado Butter Greens. appeared first on How Sweet Eats.