Fresh Apricot Crisp

Chef John's No-Knead Ciabatta

This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus.

Instant Pot Short Ribs

It's easy to love fall-off-the-bone short ribs. The only problem with a traditional braising recipe is that it will be hours before eating happens. Make short ribs in an electric pressure cooker and eat these in half the time. The pressure inside the cooker transforms any liquid into hot steam, which goes deep into the meat and produce far more tender ribs than any other method would make. Less time and better? You bet.

Fig, Prosciutto, and Goat Cheese Pinwheels

For these fig, prosciutto, and goat cheese pinwheels, a puff pastry sheet is layered with goodies, then rolled up like a jelly roll, and sliced. Baked to crispy, chewy, fruity, sweet, and herby perfection, these are hard to resist.

Wild Mushroom Sauce

This mushroom demi-glace sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions — substitutes based on local availability or preference. A standard mushroom sauce can be prepared by substituting typical grocery store mushrooms for wild varieties.

Chef John's Hot Water Cornbread

This deep-fried hot water cornbread might be the most Southern of all Southern cornbreads. The taste is very familiar, but that crusty, crispy exterior makes it new and exciting.