I’ve never really use a “crock pot” that often, but these ribs make it worth dragging it out of the basement. They literally fall of the bone and the sauce is the perfect combination of sweet and savory. They are quick to throw together but take a few hours to cook, so start them early.
America's Test Kitchen suggests standing the ribs in the crock. Simply halve each rack of ribs and stand the pieces up in a ring around the outside of the slow-cooker insert, where the heating coils are.
Their technique results in perfectly cooked ribs with concentrated meaty flavor and even allows the ribs to brown a little right against the heat source.
This is one of my favorite winter casseroles based on a recipe from 
If you've ever taken the time to read a Chinese takeout menu closely you may have noticed it has the dishes organized by regional cuisine such as Cantonese, Hunan, and Sichuan. Most Chinese restaurants try to have a wide offering of its cuisine to appeal to many different tastes. Those who love spicy food know to choose a dish from the Sichuan page. This cuisine is characterized by an abundance of heat in many forms, including dried chilies, chili sauce, and tongue-tingling Sichuan peppercorns.
In other places in the world, September is the month that the heat of summer gives way to the welcome chill of fall. Sadly for those of us in L.A., September is just a cruel extension of August…but with more traffic.
There is nothing like ordering fresh fish at a sea side tavern in Greece. It’s one of the quintessential experiences when visiting the Greek Isles. My friend Rich Campbell, who has uncanny knack for finding incredible places to eat, introduced me to a wonderful spot in Oia on Santorini called Taverna Katina in the quaint Ammoudi Port.