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Barbecued ribs are a real treat but they usually require the cook to tend the grill for hours on end. To shortcut the process, we start baby back ribs on the stovetop and gently simmer them in salted water until they are almost tender, which takes less than half an hour. (For maximum efficiency, use this simmering time to light the grill.) We then apply a flavorful glaze and grill them just until the glaze is caramelized (about 15 minutes) to get perfectly cooked ribs in record time.
Too many potato salads are bland. The key is to season the potatoes when they hot and can still absorb other flavors. We choose russet potatoes because they crumble a bit when cooked and form a creamy, cohesive salad. Once the chunks of peeled potatoes are tender, they are drained and seasoned with a splash of white vinegar. After cooling a bit, it’s time to add the other seasonings—sweet pickle relish, mustard powder, celery seed, parsley, salt, and pepper—as well as finely chopped celery and minced red onion. Just 1/2 cup of mayonnaise is enough to dress 2 pounds of potatoes perfectly.
The perfect buttermilk coleslaw recipe would produce a salad with crisp, evenly cut pieces of cabbage lightly coated with a flavorful buttermilk dressing that would cling to the cabbage instead of collecting in the bottom of the bowl. We found that salting and draining the cabbage removed excess water and wilted it to a pickle-crisp texture. For a dressing that was both hefty and tangy, we combined buttermilk, mayonnaise, and sour cream.
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