Baby back pork ribs, cut from the loin, while naturally tender, require about 1 1/4 hours of indirect cooking on a moderately hot (325 degrees) gas or charcoal grill. Cook the ribs in whole slabs, or, for portion control and ease of grilling, cut the slabs into halves or thirds. I serve half a slab of ribs to hearty eaters, one-third works when there are plenty of other side dishes.This recipe by JeanMarie Brownson originally appeared in The Chicago Tribune.
If you have leftover ham that's just begging to be whipped into a new and exciting dish, try this yellow split pea soup. Toss in carrots and sweet potato to add some color to the smoky dish. This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune
For a cold winter night, warm yourself up with this delicious stew. Packed with Moroccan spices and flavoring, this fish stew is perfect to eat for lunch or dinner with the family.This recipe is by Robin Mather and was originally published in the Chicago Tribune.
Hot dogs are an amazing invention, partly because of how versatile and fun they can be when you trick them out with toppings. Wrapped in bacon, nestled into a bun, covered with colorful toppings, and the zigzag of condiments, the Sonoran dog has to be one of the coolest, most visibly striking riffs of the genre.Like many epic food creations, the origins of the Sonoran hot dog are hard to pin down. In a New York Times article from 2009, John T. Edge noted tales of bacon-wrapped dogs being fed to crowds at wrestling matches in the 1950s in Mexico City, and Sonora, but also suggested Oscar Meyer’s own print ads hawking the idea of bacon-wrapped dogs may have had something to do with how this riff began.However it got started, the end result is a fun (and messy) one. Refried beans, tomatoes, onions, salsa, avocado, and well, bacon, all come together to create a colorful, zesty, indulgent and filling treat. For tang and texture, the refried beans in this recipe (Texan purists can call them Yankee refried beans all they like, but this riff is tasty!), incorporate an ingredient unlikely to be found in most traditional recipes, but one that Chicago-style hot dog lovers would never eat a hot dog without: pickles.In any event, just make sure you have some moist, sturdy bread (no top-loading bun substitutions for the traditionally used bolilo rolls).Click here to see 8 Creative Hot Dog Recipes.
A tagine is a point-topped clay or ceramic pot used in Moroccan cooking. Whether you cook this recipe in one, or cook it in a saucepan and served in one, it's still called chicken tagine. In the savory/sweet tradition, this version of chicken tagine pairs chicken with sweet potato. It's deliciously sticky with apricots, bright with ginger and spiced with cayenne.This recipe is by Leah Eskin and was originally published in the Chicago Tribune.