Judging solely by the names — spare and baby back — you would naturally assume one rack of ribs is smaller than the other, and that assumption would be correct. (Though if you assume one of them is extra, you’d swing and miss.) That said, size isn’t the only detail that sets these two cuts of pork apart, so let’s dive in.
If you think chili is just a cold-weather dish, we’re about to change all that. These recipes are perfect no matter the season, and we truly do have something here for everyone, from meat eaters to vegans.
I love when someone walks in the house, smells the aroma of something wonderful coming from the kitchen, and asks the question many home cooks love to hear: “What smells so good?” That question isn’t asked often in the summer, at least not in my home when many meals are cold or cooked outside. But once the weather turns chilly and soup season arrives, I hear that question often.
I frequently stick with the classics: chicken noodle, roasted butternut squash, tomato, ham and bean, and my absolute favorite—minestrone. I have used the same minestrone recipe for many, many years. I discovered it here on Allrecipes sometime in the mid-aughts (can we please find a better name for that decade?), and it’s been on heavy rotation during fall and winter ever since.
Continue reading “My Family Requests This Soup Every Fall—Here’s My Secret Ingredient”
In the hierarchy of desserts, brownies belong at the very top. The handheld squares are ridiculously satisfying, offering decadence, chew, and of course, chocolatey goodness. But perhaps the best part is how easy they are to make, requiring little more than a mixing bowl and a whisk. Need a last-minute treat for the potluck? Make brownies. Craving something sweet at midnight? Make brownies!
Of course, having a go-to recipe makes the process that much quicker—which is why I’m here to test and rate the five most popular ones on Allrecipes.com. As a recipe developer, food writer, and avid brownie baker, I was up for the challenge.
Grace Elkus is a freelance food writer, editor, and recipe developer with over a decade of experience in food media. Her work has appeared in national print and online publications, including Cooking Light, Real Simple, Rachael Ray, and Kitchn
If anyone asks me what my favorite food is, I would mostly likely say french fries. You may think that fries aren’t necessarily a whole meal but to me it is. I like different iterations of fries including waffle, steak, crinkle, curly, and shoe string. I even like them with additions such as chili, cheddar, and my personal favorite, gravy and cheese curds.
For obvious reasons, I cannot eat traditionally prepared (deep-fried) fries all the time, so oven-baked fries are a good alternative. Baked fries can be hit or miss because sometimes instead of crispy fries, you’re left with oversized roasted potatoes. There are tricks to getting crispier fries, but this one hack is something you would have never imagined.
According to this recipe from user Life Tastes Good, tossing potatoes with a tablespoon of sugar, and letting them drain in a colander for 30 minutes before baking is the vital step to getting super crispy oven fries. Here’s why it works.
https://www.allrecipes.com/why-sugar-makes-the-best-crispy-baked-fries-7853317
Book Reviews by the Reluctant Retiree 