Ribs: WV's Finest Boneless Ribs

May 03, 2010 Yummy. I used bbq sauce and ketchup instead of chili sauce because I didn't want it to be too spicy for my kids. I also didn't use celery seed because I didn't have any, and it didn't taste like it needed any extra salt or pepper. I put the sauce in the baking dish with the ribs and baked it for 45 minutes at 325 degrees, then grilled it on med-low for about 15 minutes. I basted the ribs with some of the sauce from the baking pan, and kept the rest warm on the stove for dipping. The ribs turned out very moist and yummy, but I think they would have been much too dry without the temperature-time changes.

—flutewoman3 

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Potatoes au Gratin Is Comfort Food at Its Finest

Those who are passionate about potatoes au gratin seem to fall into two camps: those who prepare the dish with cheese, and those who skip it, insisting that cream, when reduced properly, imbues the dish with umami-packed cheesy goodness. Now, I'd like to say that I fall into the latter purist camp, but let's be real: as delightful as cream is, it will never hold the same place in my heart as a hearty helping of tangy-twangy Gruyère cheese. This version reflects that.

Cooked to perfection at high heat, this très Francais side is comfort food, elevated. It rounds out near any manner of meals wonderfully. Or, if you're feeling truly indulgent, make it the star of a meal, supplemented by a crisp green salad - your secret's safe with me.

Add the recipe to your repertoire.

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Truffle Mac and Cheese Is Comfort Food at Its Finest

Comfort food lovers, listen up: we've got a recipe for truffle macaroni that takes pasta and cheese to a whole new level. This velvety stove-top version, which includes three types of cheese and truffle butter, is the most umami-packed mac we've ever had. To find out all the tips for getting the texture just right - including our secret cheese for extra creaminess! - watch our video.

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