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Don’t forget Father’s Day is this weekend! Not sure what to get dad? We recommend gifting him with a fabulous home cooked meal this year! Try making your father figure of these delicious recipes below!

Best-Ever Barbecued Ribs

INGREDIENTS

  • 2½ tablespoons kosher salt
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
  • Low-salt chicken broth (optional)
  • 1½ cups store-bought or homemade barbecue sauce plus more

DIRECTIONS

  1. Preheat oven to 300°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
  2. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
  3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
  4. Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

Classic Ragu Bolognese

INGREDIENTS

  • 2 Tbsp. extra-virgin olive oil
  • 2 medium onions, finely chopped (about 1 1/2 cups)
  • 2 celery stalks, finely chopped (about 1 cup)
  • 2 carrots, peeled, finely chopped (about 3/4 cup)
  • 6 oz. ground beef (85% lean)
  • 6 oz. ground veal
  • 3 oz. thinly sliced pancetta, finely chopped
  • 1/2 cup dry red wine
  • 3 cups (about) beef stock or chicken stock, divided
  • 3 Tbsp. tomato paste
  • Kosher salt and freshly ground black pepper
  • 1 cup whole milk
  • 1 lb. tagliatelle or fettuccine (preferably fresh egg)
  • Finely grated Parmesan (for serving)

DIRECTIONS

  1. Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
  2. Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.
  3. DO AHEAD: Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
  4. Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

Classic Chocolate Mousse

INGREDIENTS

  • ¾ cup chilled heavy cream, divided
  • 4 large egg yolks
  • ¼ cup brewed espresso or strong coffee, room temperature
  • ⅛ teaspoon kosher salt
  • 3 tablespoons sugar, divided
  • 6 ounces semisweet chocolate (60–72% cacao), chopped
  • 2 large egg whites

DIRECTIONS

  1. Beat ½ cup cream in a small bowl to stiff peaks; cover and chill.
  2. Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°, about 1 minute.
  3. Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.
  4. Using an electric mixer, beat egg whites in a medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until stiff peaks form.
  5. Fold egg whites into chocolate mixture in 2 additions; fold reserved whipped cream into mixture just to blend. Divide mousse among 6 teacups or 4-oz. ramekins. Chill until firm, at least 2 hours.
  6. Just before serving, whisk remaining 1/4 cup cream in a small bowl to soft peaks; top each cup of mousse with a dollop of cream.
  7. Do Ahead: Mousse can be made 1 day ahead. Cover and keep chilled. Let sit at room temperature 10 minutes before serving.

Macaroni & Cheese

INGREDIENTS

  • 4 tablespoons unsalted butter, divided
  • ¾ cup panko (Japanese breadcrumbs)
  • ¼ ounce Parmesan, finely grated (about ¼ cup)
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt, divided, plus more
  • 8 ounces cavatappi or other short curly pasta
  • 2 ½ cups whole milk
  • ½ small onion, grated
  • 1 garlic clove, finely grated
  • 2 tablespoons all-purpose flour
  • 4 ounces Fontina cheese, grated (about 1 cup)
  • 4 ounces Gruyère, grated (about 1 cup)
  • 4 ounces sharp white cheddar, grated (about 1 cup)
  • ½ teaspoon English mustard powder (such as Colman’s)
  • Pinch of cayenne pepper

DIRECTIONS

  1. Preheat oven to 350°. Melt 2 Tbsp. butter in a medium skillet over medium heat. Add panko and cook, stirring, until crumbs are golden brown, 6–8 minutes (make sure to get them toasty brown; they won’t darken much during baking). Transfer to a small bowl and toss with Parmesan, thyme leaves, and ¼ tsp. salt.
  2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (the noodles will continue to cook in the cheese sauce, so take them out a minute or two before you think they’re actually done). Drain pasta; let cool while you make the sauce.
  3. Bring milk to a bare simmer in a small saucepan; keep warm. Melt remaining 2 Tbsp. butter in a medium saucepan over medium-high. Add onion and garlic and cook, stirring, until onions are fragrant and beginning to soften, about 2 minutes. Sprinkle flour over and cook, stirring constantly, until mixture starts to stick to bottom of saucepan, about 1 minute. Add warm milk in a few additions, whisking to combine after each addition.
  4. Bring béchamel sauce to a boil, then reduce heat and simmer, stirring, until sauce is thickened and doesn’t feel grainy when a little bit is rubbed between your fingers, 6–8 minutes (cooking the flour thoroughly at this stage ensures a creamy sauce). Add Fontina, Gruyère, cheddar, mustard powder, cayenne, and ¾ tsp. salt and stir until cheeses are melted and sauce is smooth. Remove from heat and mix in pasta; transfer to a 2-qt. baking dish.
  5. Bake 10 minutes. Top with Parmesan breadcrumbs and bake until sauce is bubbling around the edges, 8–10 minutes longer. Let cool in pan 15 minutes before serving.

Spinach Artichoke Dip

INGREDIENTS

  • 1 bunch spinach, thick stems trimmed
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 1 large shallot, finely chopped
  • 1 garlic clove, finely grated
  • Freshly ground black pepper
  • 4 ounces cream cheese
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 10-oz. package frozen artichoke hearts, thawed, chopped
  • ¾ cup grated Parmesan
  • Crackers, chips, or toasted baguette (for serving)

RECIPE PREPARATION

  1. Preheat oven to 400°. Cook spinach in a large pot of lightly salted boiling water until wilted, about 30 seconds. Transfer to a bowl of ice water to cool. Drain spinach, squeezing out excess liquid, then transfer to a clean kitchen towel and use the towel to wring out as much liquid as possible. Be thorough and use some muscle; water from the spinach will make the dip thin and runny (not what you want). Transfer spinach to a cutting board and coarsely chop.
  2. Heat oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring, until pan begins to look dry, about 2 minutes; season spinach with salt and pepper. Let cool.
  3. Pulse cream cheese, sour cream, and mayonnaise in a food processor, scraping down sides of bowl as needed, until combined and smooth. Transfer mixture to a medium bowl and fold in artichoke hearts, Parmesan, and spinach mixture; season with salt and pepper.
  4. Scrape mixture into a 1-qt. baking dish and bake until golden brown on top, 20–25 minutes. Let dip cool slightly. Serve with crackers, chips, toast, or—dare we say it?—a vegetable.