These ribs are an amalgam of two recipes: one for tamarind-glazed short ribs from Ana Sortun, owner and executive chef of Oleana Restaurant in Cambridge, and a lemongrass-ginger-soy sauce short rib recipe I stole during one of my stints at a New York City restaurant.
I pull the broccolini out of the oven just when it starts to crisp up. Roasting is, by far, the best way to cook any vegetable, thanks to the crispy factor.
What makes these potatoes so unusual? Lemon juice.
After a year working in a New York restaurant, the author decides to put her skills to use in a humbler setting: her own kitchen.
Roasted Brussels sprouts (accompanied by the two things that make life worth living).