Perhaps the best oven-roasted ribs you’ll ever make. Finish the ribs on a grill for extra smoky flavor.
Rafal Gerszak for The New York Times
Andrew White for The New York Times
Give the classic brownie a sophisticated update with caramel and a sprinkle of sea salt.
“Taste & Technique”
by Naomi Pomeroy
with Jamie Feldmar
(Ten Speed, $40)
Todd Richards and Virginia Willis, authors of cookbooks on the food of the American South, at Ms. Willis’s home in Atlanta.
Bareburger’s packaging advertises the food as organic — but for its beef burger, the restaurants have used both 100-percent organic beef and a blend from Pat LaFrieda that’s only 75- to 80-percent organic. The company says that for now, it is serving only the all-organic beef.
The chef Gabrielle Hamilton at her Manhattan restaurant Prune in 2011.
Whole grains can be versatile role players, especially in salads. Three that work particularly well this time of year are, from left, cooked millet, puffed rice and cooked farro.
Heli Vasquez, left, has been driving a Mister Softee truck for 31 years. His father, Lautaro Vasquez, right, drove one for 40 years before he retired.
Christina Holmes for The New York Times
Daniel Krieger for The New York Times
Downstairs kitchen, upstairs dining room. At Craft, the employees called runners run a lot.
The butter tart is Canada’s gift to the dessert canon. Here, a tart at Don’s Bakery in Barrie, Ontario.
In this hearty, warming stew, golden-brown onions melt into a soft-textured sauce for brawny cubes of beef.
This twist on the traditional chocolate-wafer icebox cake, run through with strawberries and gingersnaps, has definite appeal for fruit lovers.
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