Easy oven-baked sticky guava ribs

Kia Damon's recipe yields amazingly tender meat and a caramelized bark that's sweet and salty.

View in browser|nytimes.com September 29, 2024 Kia Damon's sticky guava ribs. David Malosh for The New York Times. Food Stylist: Simon Andrews. Sticky guava ribs for any season By Sam Sifton Good morning. I'd cook outside every night if I could, working grills and planchas and pizza ovens and smokers into the depths of winter, against all elements. I know I'm not alone in that desire. But I know too that the numbers don't add up to even a plurality. I'm in a faction: the brazier caucus. So, yes, I'll take Kia Damon's recipe for sticky guava ribs (above) out to the pit and maybe you'll join me. But it's not as if you have to. Kia developed the recipe for indoor cooking, an easy oven-baked barbecue situation that leads to amazingly tender meat and a lovely caramelized bark that's sweet and salty. I'd pair it with Millie Peartree's fantastic mango slaw and plenty of pepper sauce and call that a perfect Sunday supper. See what you think. Featured Recipe Sticky Guava Ribs View Recipe → As for the rest of the week. … Monday Kay Chun's recipe for soy-braised tofu is one of the great weeknight meals, paired with rice and kimchi. The tofu sucks up the sauce, spiked with garlic and ginger, and shiitake mushrooms add heft and meatiness. Best of all, the leftovers are excellent cold — a lunch to remind you of a wonderful dinner. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Tofu and Mushroom Jorim (Soy-Braised Tofu) By Kay Chun 20 minutes Makes 4 servings Tuesday I pair jalapeños with pan-roasted salmon in one of my favorite recipes for the fish, foamed in butter and topped with chopped fresh herbs. I serve that with roasted new potatoes and pat myself on the back every time. Gentl and Hyers for The New York Times. Food stylist: Hadas Smirnoff. Prop stylist: Rebecca Bartoshesky. Pan-Roasted Salmon With Jalapeño By Sam Sifton 15 minutes Makes 2 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Air-Fryer Potatoes By Eleanore Park 20 minutes Makes 2 to 4 servings Wednesday Sarah DiGregorio took inspiration from the slingers of sausage with peppers and onions outside Fenway Park in Boston for her recipe: a sausage and peppers one-pot pasta. The vegetables are browned in a pan alongside bulk sausage, with a tangle of pickled peppers added at the end. (If you don't have those, add a squeeze of lemon juice instead, or a splash of red wine vinegar.) Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Sausage and Peppers One-Pot Pasta By Sarah DiGregorio 40 minutes Makes 4 to 6 servings Thursday Is it possible that Hetty Lui McKinnon's recipe for mushroom stroganoff is better than the beef version that Craig Claiborne brought to The Times in 1963? It is, at least if you follow her lead and use a wide variety of mushrooms, including a handful of soaked dried porcinis. The umami punch of the soaking liquid adds depth to the ambrosial sauce, ideal for spooning over mashed potatoes. David Malosh for The New York Times. Food Stylist: Simon Andrews. Mushroom Stroganoff By Hetty Lui McKinnon 25 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist:Simon Andrews. Prop Stylist: Christina Lane. Mashed Potatoes By Julia Moskin About 45 minutes Makes 4 to 6 servings Friday And then you can head into the weekend with another Hetty hack: a cabbage parm that uses the brassica in place of the more traditional eggplant or chicken. Roasted at high temperature, the cabbage gets sweet and smoky, a perfect foil for the tomato sauce and melted cheese. Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Cabbage Parm By Hetty Lui McKinnon 50 minutes Makes 4 servings There are thousands and thousands more recipes to cook this week on New York Times Cooking. And to celebrate our 10th anniversary, we're letting subscribers send recipes to anyone they like for the month of September free. Just tap the "Give" icon on any recipe to create a paywall-free link that you can share with family and friends. If you run into problems with our technology, please write to us at cookingcare@nytimes.com. Someone will get back to you. Or if you'd like to share a beef or offer a compliment to my colleagues, you can write to me. I'm at foodeditor@nytimes.com. I can't respond to every letter, but I read every one I receive. Now, it has nothing to do with homemade kombucha or the curious excellence of Lawry's seasoned salt, but Roslyn Sulcas, in The New York Times, put me onto the new Apple+ show "La Maison," a kind of fashion-house "Succession" or "Le Bureau" for frocks. Also in The Times, I loved Korsha Wilson's profile of the influential — and controversial — restaurant critic Keith Lee. New fiction in Harper's: "Day 121," by Solvej Balle, translated from the Danish by Barbara J. Haveland. Finally, our Jon Pareles turned me onto an expanded reissue of "Talking Heads: 77," the band's debut album, with a wild alternate version of "Psycho Killer" that features the cello work of the Minimalist composer and disco producer Arthur Russell. Listen to that and I'll be back next week. Thank you for reading. (I hate people when they're not polite!) Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. 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