Lia’s Best Barbecue Ribs Recipe

best-barbecue-ribs-recipe A pressure cooker makes these sublimely tender, shot-through-with-flavor-to-the-bone barbecue ribs possible in under an hour, so you can have more free time to enjoy your July 4th barbecue!

Slow-Roasted Mechoui (Moroccan-Spiced Leg of Lamb)

I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana's Willow Spring Ranch at Shelton's Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.

Kitchen Sink Fried Rice

If you have leftover rice, veggies and shrimp or meat, you've got the fixings for a quick and delicious healthy fried rice recipe.

Improv Cassoulet

There are so many things I love about cassoulet ... one of them being its versatility. Be creative with your leftovers--beans, roasted meat, stale bread--and see what it becomes.

Sausage and Grape Skewers

This recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.

Smoky-Sweet Tri Tip

With a tender tri tip steak, wood chips and a hot grill, you can enjoy lip-smacking smoked barbecue any night.

Asian Chicken-Beef Noodle Soup

Classic chicken noodle soup gets an Asian spin with a spicy beef-infused broth and thin vermicelli noodles. It's a comforting soup for cold and flu season.