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Meathead’s Memphis Dust Rub
Meathead Goldwyn’s Memphis Dust Dry Rub recipe from Amazing Ribs. Very easy to throw together dry rub for ribs or other bbq. Works real well with oven-made ribs also. It’s also pretty flexible for substitutions or additions too using it as a base!
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BA’s Best Bolognese
Bon Appetit’s Bolognese recipe by Andy Baraghani made with Tagliatelle or Papparedelle but equally good with a rigatoni or other noodle!
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Orecchiette w/ Italian Sausage and Rapini
Doug Neigel’s recipe from Mercatto featured in the Toronto Cooks cookbook page 155. Works well with spicy or sweet sausage and similar style pasta like shells.
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Pork and Red Chile Stew
Alison Roman’s Pozole-esque Soup/Stew. Found in Dining In page 233.