These ribs are so good that they’ve ruined any other ribs for me. The secret? It’s not about the sauce. It’s about the tenderness of the meat. And the trick to that is boiling.
Read more about this recipe at Cook & Eat.
This is wonderful accompanied by poached pears, served chilled or warm, and a dollop of whipped cream.
Read more about this recipe in Denise Landis' Dinner for Eight.
This is delicious sorbet can be made without an ice-cream maker (though ice-cream makers turn out perfectly fine sorbets). You'll need to leave enough time for it to freeze, so start the process well in advance.
This recipe is part of the Barbara Kafka Dessert Anthology.
