Latest news with #St.Louis-style
New York Times
08-07-2025
- Business
- New York Times
In Koreatown, Musaek's Menu Looks to the Sea
Opening The Korean name of this restaurant means 'colorless.' It defines the cocktails, including clarified milk-washed options, served in the 12,000 square foot warmly decorated basement space. It is the third component (with Howoo and Dubuhaus) of a cluster of restaurants by Urimat Hospitality on two levels on the edge of Koreatown. The menu, by the executive chef Lenny Moon, whose credentials include Jungsik, looks to the sea with spicy shrimp crackers (tasty fried shrimp heads), and fish and chips made with shishamo, similar to smelts, served with white kimchi slaw. 6 East 32nd Street, B1 (lower level), 917-952-9490, Putting the Mexican larder on a world stage is what the restaurateur Gaz Herbert, who was born in Cuernavaca near Mexico City and has worked in London and New York, has in mind at his intimate replacement for Flynn McGarry's Gem Wine. The head chef, Scott McKay, shares his vision. They've devised mussels with corn custard and potato; striped bass aguachile; lobster with herbs; and sweetbreads with pineapple and tortilla. Desserts include a chocolate and guajillo torta. For now alcohol is only beer and wine, including Mexican, with a full license pending. The room showcases contemporary art from Mexico City. 116 Forsyth Street (Broome Street), 646-988-9678, Kate Kaneko is an tactician, planning to establish morning cafes in restaurants that are open only in the evening. Her debut is at Sandro's on the Upper East Side. A menu of coffees, matcha drinks and teas, and pastries like miso caramel buns, croissants and gochujang scones, are served from 7:30 a.m. until 2:30 p.m., Monday to Friday. 322 East 86th Street, Branches Wylie Dufresne has added another slice of his pizza to the Domino Park complex in Brooklyn. Here the setup will be traditional, selling and serving whole 16- and 20-inch pizzas, slices and soft serve to go or to eat in at tables, indoors and out, and at a counter overlooking the kitchen. Later this summer another outlet is coming to the Hugh, a food hall in Midtown. Domino Park, 320 Kent Avenue (South Third Street), no phone, Williamsburg, Brooklyn, An underpinning of sourdough crusts distinguishes this Bushwick pizzeria that now has an East Village location. Here the chef has added making St. Louis-style thin crust 'tavernetta' pies with toppings that go from classic to Hawaiian. Traditional Italian fare rounds out the menu and the wines favor natural techniques. 176 Second Avenue (11th Street), On the Menu Want all of The Times? Subscribe.
Hindustan Times
15-06-2025
- General
- Hindustan Times
Father's Day 2025: Surprise your dad with this cajun-flavoured pork ribs recipe
When it's time to think about a special Father's Day meal, my mind immediately goes to ribs. My late father, Peter Workman, loved ribs more than anyone I've ever known. If given a choice between a Michelin-starred restaurant and a pile of sticky, saucy ribs, the man would have picked ribs every time. This was one of the recipes I developed for my rib-aficionado dad. I am a fan of St. Louis-style spareribs, which are simply trimmed spareribs, with nice meatiness and fat marbling. Marinated overnight with a Cajun rub, the spareribs are first baked in the oven, cooked fairly low and fairly slow until they are basically cooked through. Then you baste them with a super flavorful barbecue sauce, and you have the option of finishing them in the oven or moving outdoors and finishing them on the grill. Also read | Recipe: Let spicy corn ribs give a makeover to Mexican street corn, BBQ corn cob If you choose the oven, you can give them even a bit more browning or caramelization once they're done by running them under the broiler for a minute or two, watching carefully that they don't burn. If you prefer to finish them on the grill, you can make them ahead up to the point of grilling, which is nice for a party or if you want to get a head start on dinner. Keep them in the fridge until you are ready to complete the final cooking stage, and bring to room temperature before continuing. Before the ribs are finished with the first stage of baking (or when you are nearing the dinner hour), preheat a gas grill to low, or prepare a charcoal grill for indirect grilling. The hardest part of all is waiting for a few minutes after the ribs are done cooking before slicing them. I suggest serving the ribs with Cajun dirty rice, coleslaw and, if you're going for the whole Southern meal situation, maybe some homemade mac and cheese. A pie for dessert would be the ultimate celebration. Also read | Not able to perfect your steak? Here's all you need to know Serves 8 2 (3-pound) racks St. Louis-style pork spareribs 2 tablespoons paprika 4 teaspoons kosher salt 1 tablespoon dried thyme 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons black pepper 1 teaspoon cayenne pepper 3 cloves garlic, minced 3 scallions, trimmed and chopped, white and green parts 1 cup ketchup 1/4 cup molasses 1/4 cup (1/2 stick) unsalted butter 1/2 cup cider vinegar 1/4 cup Dijon mustard 1 tablespoon Tabasco or other hot sauce 1/2 teaspoon coarse or kosher salt Remove the membranes from the bone side of all the racks of ribs, using a sharp knife to peel the membrane off. In a small bowl, mix together the paprika, salt, thyme, garlic powder, onion powder, black pepper and cayenne pepper. Rub the seasoning all over the ribs. Place the ribs in a container or a bowl, loosely covered, and refrigerate for four to 24 hours. Before you're ready to cook the ribs, make the basting sauce. In a medium saucepan, combine the garlic, scallions, ketchup, molasses, butter, vinegar, mustard or hot sauce and stir over medium heat until the butter is melted. Let simmer for another 15 minutes or so, stirring occasionally. You can make this ahead of time, store in the fridge for up to a week and reheat. Preheat the oven to 350°F. Line two rimmed baking sheets with aluminum foil. Place the ribs bone side down in the pans and pour 1 cup of water into each pan. Cover the pans with foil and bake until the meat is tender and starts to pull away from the bones, about two hours. Remove the pans from the oven and drain off any remaining water. Baste the ribs on all sides with the sauce. Bake uncovered for another 1/2 hour in the oven, bone side down, basting occasionally until the glaze is caramelized and sticky. Also read | This cauliflower steak recipe with nutty parmesan will become your next favourite meal Or, brush the ribs generously with the sauce and place them on a gas grill preheated to low or charcoal grill prepared for indirect grilling. Continue to baste and grill, turning every five minutes or so for another half an hour, until the meat is very tender and the glaze is shiny. Watch carefully that the sauce doesn't start to burn, adjusting the heat as needed. Let the rib racks sit for 10 minutes before cutting them into individual ribs and serving.
Time of India
13-06-2025
- General
- Time of India
Father's Day 2025: 5 simple recipes to surprise your dad with
Image credits: Getty Images While a father never leaves even one day to make his child feel loved and cared for, children miss the mark sometimes. With all the working, studying and other growing up things to do, you end up ignoring a call, ditching a dinner and so on. Thus, days that are especially dedicated to the people who gave you the life you have and filled it with their love and support must be celebrated grandly. With Father's Day coming up on June 15th, what better way to surprise your dad than by cooking him a delicious dish that makes his heart and taste buds happy? Below are 5 easy recipes that you can cook up for your father this Father's Day. BBQ ribs Image credits: Getty Images Take some St. Louis-style pork spareribs and marinate them overnight with spices such as paprika, garlic powder, onion powder, black pepper, cayenne pepper and some salt. Next morning, bake them in the oven slowly and then baste them with a flavoured barbecue sauce made with some minced garlic, ketchup, unsalted butter, mustard, tabasco sauce and salt cooked together. Now, you can either bake them in the oven again or put them on the grill. Frozen Grahamwiches Image credits: Getty Images If your dad loves desserts more, then these easy-to-make frozen sandwiches will be his favourite. Take some Graham crackers, peanut butter and whipped cream. Spread 1 teaspoon of peanut butter on each graham cracker square followed by 1 tablespoon of whipped cream, make them into a sandwich and freeze for at least 1 hour before serving. Cheddar cheeseburger sliders Image credits: Getty Images All you need are buns, beef/shredded chicken, cheese and some sauces. Firstly, brown the ground beef or cook the chicken, layer the buns with cheese, beef, and any sauces of your choice and bake until warm. Serve with burger toppings your dad loves and voila! You have a dish. Picadillo Tacos Image credits: Getty Images You need some taco shells, cheddar cheese, ground beef and pork, chicken stock, lettuce, jalapeno, potato, tomatoes, carrots, chilli powder, cumin powder, oregano and salt and pepper. Blend the tomatoes and chicken stock in a puree, and in a large pan add the ground beef and pork. Once they have browned add the chopped vegetables and saute for 10 minutes. Now add in all the spices and the puree and cook for 10-15 minutes. To plate, add the boof and pork mix, and cheddar cheese and serve with any of your dad's favourite sauces. For a vegetarian option, replace the beef and pork with tofu or paneer. Chocolate brownie pudding Image credits: Getty Images The ingredients list includes, white sugar, cocoa powder, vanilla extract, flour, vanilla ice cream, large eggs and unsalted butter. Preheat the oven to 325 degrees F and lightly butter a skillet. Melt the butter and let it cool. Sift the cocoa powder and flour together and set aside. In a mixer, beat the eggs and sugar on medium-high speed for 5-10 minutes until thick and light yellow. Now add the vanilla extract, flour and cocoa powder mixture. Mix them slowly and pour the cooled butter to mix until combined. Pour the mixture into the skillet and place it in a larger baking pan halfway filled with water up to the side of the dish. Put it in the oven for around 60 minutes and serve with vanilla ice cream. One step to a healthier you—join Times Health+ Yoga and feel the change
San Francisco Chronicle
11-06-2025
- General
- San Francisco Chronicle
He loved ribs more than anyone. This Cajun-flavored recipe is for him on Father's Day
When it's time to think about a special Father's Day meal, my mind immediately goes to ribs. My late father, Peter Workman, loved ribs more than anyone I've ever known. If given a choice between a Michelin-starred restaurant and a pile of sticky, saucy ribs, the man would have picked ribs every time. This was one of the recipes I developed for my rib-aficionado dad. I am a fan of St. Louis-style spareribs, which are simply trimmed spareribs, with nice meatiness and fat marbling. Marinated overnight with a Cajun rub, the spareribs are first baked in the oven, cooked fairly low and fairly slow until they are basically cooked through. Then you baste them with a super flavorful barbecue sauce, and you have the option of finishing them in the oven or moving outdoors and finishing them on the grill. If you choose the oven, you can give them even a bit more browning or caramelization once they're done by running them under the broiler for a minute or two, watching carefully that they don't burn. If you prefer to finish them on the grill, you can make them ahead up to the point of grilling, which is nice for a party or if you want to get a head start on dinner. Keep them in the fridge until you are ready to complete the final cooking stage, and bring to room temperature before continuing. Before the ribs are finished with the first stage of baking (or when you are nearing the dinner hour), preheat a gas grill to low, or prepare a charcoal grill for indirect grilling. The hardest part of all is waiting for a few minutes after the ribs are done cooking before slicing them. Cajun Pork Spareribs Serves 8 Ingredients: 2 (3-pound) racks St. Louis-style pork spareribs Rub: 2 tablespoons paprika 4 teaspoons kosher salt 1 tablespoon dried thyme 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons black pepper 1 teaspoon cayenne pepper Basting sauce: 3 cloves garlic, minced 3 scallions, trimmed and chopped, white and green parts 1 cup ketchup 1/4 cup molasses 1/4 cup (1/2 stick) unsalted butter 1/2 cup cider vinegar 1/4 cup Dijon mustard 1 tablespoon Tabasco or other hot sauce 1/2 teaspoon coarse or kosher salt Directions: Remove the membranes from the bone side of all the racks of ribs, using a sharp knife to peel the membrane off. In a small bowl, mix together the paprika, salt, thyme, garlic powder, onion powder, black pepper and cayenne pepper. Rub the seasoning all over the ribs. Place the ribs in a container or a bowl, loosely covered, and refrigerate for four to 24 hours. Before you're ready to cook the ribs, make the basting sauce. In a medium saucepan, combine the garlic, scallions, ketchup, molasses, butter, vinegar, mustard or hot sauce and stir over medium heat until the butter is melted. Let simmer for another 15 minutes or so, stirring occasionally. You can make this ahead of time, store in the fridge for up to a week and reheat. Preheat the oven to 350°F. Line two rimmed baking sheets with aluminum foil. Place the ribs bone side down in the pans and pour 1 cup of water into each pan. Cover the pans with foil and bake until the meat is tender and starts to pull away from the bones, about two hours. Remove the pans from the oven and drain off any remaining water. Baste the ribs on all sides with the sauce. Bake uncovered for another 1/2 hour in the oven, bone side down, basting occasionally until the glaze is caramelized and sticky. Or, brush the ribs generously with the sauce and place them on a gas grill preheated to low or charcoal grill prepared for indirect grilling. Continue to baste and grill, turning every five minutes or so for another half an hour, until the meat is very tender and the glaze is shiny. Watch carefully that the sauce doesn't start to burn, adjusting the heat as needed.
Winnipeg Free Press
11-06-2025
- General
- Winnipeg Free Press
He loved ribs more than anyone. This Cajun-flavored recipe is for him on Father's Day
When it's time to think about a special Father's Day meal, my mind immediately goes to ribs. My late father, Peter Workman, loved ribs more than anyone I've ever known. If given a choice between a Michelin-starred restaurant and a pile of sticky, saucy ribs, the man would have picked ribs every time. This was one of the recipes I developed for my rib-aficionado dad. I am a fan of St. Louis-style spareribs, which are simply trimmed spareribs, with nice meatiness and fat marbling. Marinated overnight with a Cajun rub, the spareribs are first baked in the oven, cooked fairly low and fairly slow until they are basically cooked through. Then you baste them with a super flavorful barbecue sauce, and you have the option of finishing them in the oven or moving outdoors and finishing them on the grill. If you choose the oven, you can give them even a bit more browning or caramelization once they're done by running them under the broiler for a minute or two, watching carefully that they don't burn. If you prefer to finish them on the grill, you can make them ahead up to the point of grilling, which is nice for a party or if you want to get a head start on dinner. Keep them in the fridge until you are ready to complete the final cooking stage, and bring to room temperature before continuing. Before the ribs are finished with the first stage of baking (or when you are nearing the dinner hour), preheat a gas grill to low, or prepare a charcoal grill for indirect grilling. The hardest part of all is waiting for a few minutes after the ribs are done cooking before slicing them. I suggest serving the ribs with Cajun dirty rice, coleslaw and, if you're going for the whole Southern meal situation, maybe some homemade mac and cheese. A pie for dessert would be the ultimate celebration. Cajun Pork Spareribs Serves 8 Ingredients: 2 (3-pound) racks St. Louis-style pork spareribs Rub: 2 tablespoons paprika 4 teaspoons kosher salt 1 tablespoon dried thyme 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons black pepper 1 teaspoon cayenne pepper Basting sauce: 3 cloves garlic, minced 3 scallions, trimmed and chopped, white and green parts 1 cup ketchup 1/4 cup molasses 1/4 cup (1/2 stick) unsalted butter 1/2 cup cider vinegar 1/4 cup Dijon mustard 1 tablespoon Tabasco or other hot sauce 1/2 teaspoon coarse or kosher salt Directions: Remove the membranes from the bone side of all the racks of ribs, using a sharp knife to peel the membrane off. In a small bowl, mix together the paprika, salt, thyme, garlic powder, onion powder, black pepper and cayenne pepper. Rub the seasoning all over the ribs. Place the ribs in a container or a bowl, loosely covered, and refrigerate for four to 24 hours. Before you're ready to cook the ribs, make the basting sauce. In a medium saucepan, combine the garlic, scallions, ketchup, molasses, butter, vinegar, mustard or hot sauce and stir over medium heat until the butter is melted. Let simmer for another 15 minutes or so, stirring occasionally. You can make this ahead of time, store in the fridge for up to a week and reheat. Preheat the oven to 350°F. Line two rimmed baking sheets with aluminum foil. Place the ribs bone side down in the pans and pour 1 cup of water into each pan. Cover the pans with foil and bake until the meat is tender and starts to pull away from the bones, about two hours. Remove the pans from the oven and drain off any remaining water. Baste the ribs on all sides with the sauce. Bake uncovered for another 1/2 hour in the oven, bone side down, basting occasionally until the glaze is caramelized and sticky. Or, brush the ribs generously with the sauce and place them on a gas grill preheated to low or charcoal grill prepared for indirect grilling. Continue to baste and grill, turning every five minutes or so for another half an hour, until the meat is very tender and the glaze is shiny. Watch carefully that the sauce doesn't start to burn, adjusting the heat as needed. Let the rib racks sit for 10 minutes before cutting them into individual ribs and serving. ___ Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, 'Dinner Solved!' and 'The Mom 100 Cookbook.' She blogs at She can be reached at Katie@ ___ For more AP food stories, go to
