BBQ Baby Back Pork Ribs

Makes: 4 to 6 servings Ingredients 3 tablespoons kosher salt 2 tablespoons chili powder 2 tablespoons packed dark brown sugar 2 tablespoons paprika 1 tablespoon garlic powder 2 teaspoons ground mustard 1 teaspoon freshly ground black pepper 2 full racks baby back pork ribs (about 5 to 6 pounds) For the BBQ sauce 1 1/2 cups ketchup 1/2 cup water 1/3 cup packed dark brown sugar 1/4 cup light or dark molasses (not blackstrap)

Red Velvet Cupcakes with Cream Cheese Frosting

Yield:24 frosted cupcakes Ingredients 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract For the

Asparagus Frittata

Serves 4 Ingredients 2 tablespoons unsalted butter 1/3 cup minced shallots 1/2 teaspoon salt 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths 6 large eggs, lightly beaten 1 cup shredded Gruyere or Swiss cheese Procedure 1 Heat butter into a 10-inch oven-proof frying pan over medium-high heat. Add shallots and cook,

Stuffed Shells I

Original recipe makes 8 servings Ingredients 1 (16 ounce) package jumbo pasta shells 4 cups large curd cottage cheese 12 ounces mozzarella cheese, shredded 1/2 cup grated Parmesan cheese 2 eggs, lightly beaten 1 pinch garlic powder 1 teaspoon dried oregano 1 teaspoon dried parsley 1 (26 ounce) jar spaghetti sauce 1/4 cup grated Parmesan cheese   Procedure Cook shells according to package directions. Place in