I made these ribs yesterday for dinner and posted the pic on the What's for Dinner thread. We love them! Leave yourself time, they have to marinate for a few hours. Chipotle-Glazed Ribs 3 lb back or side ribs 2 tbsp lemon zest 1 tsp salt 1 cup ketchup 2 chipotle peppers, minced 1 tbsp adobo sauce 1 1/2 tbsp cider vinegar 1 tbsp molasses 1 1/2 tsp cajun seasoning, or blend of paprika, cumin, cayenne, etc. (I make my own blend) 2 tbsp brown sugar Pour water in roasting pan to come 1/2" up sides. Cut ribs in 2-rib portions and place in pan in single layer. Cover and steam-roast at 325 degrees 75-90 minutes. Transfer to a large baking dish. Combine lemon zest and salt, rub all over ribs. Meanwhile, combine remaining ingredients and simmer 1/2 hour. Brush 1/2 the sauce over the ribs. Cover and refrigerate 4 hours, turning and brushing with glaze at least once. Preheat oven to 375 degrees. Let ribs come to room temperature. Bake, brushing with remaining sauce until heated through and glazed, brushing with sauce at least once.

Linguine with Roasted Asparagus and Almond Pesto (Fine Cooking) Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It's delicious on crostini for a quick bite, or served with roast chicken or salmon. Kosher salt 3/4 lb. asparagus, trimmed 2 cups grape tomatoes 1/4 cup extra-virgin olive oil 1/2 cup sliced almonds 1/4 cup fresh basil leaves 2 Tbs. finely grated Parmigiano-Reggiano 1 lb. dried linguine Freshly ground black pepper Position racks in the upper and lower thirds of the oven and heat the oven to 425F. Bring a large pot of well-salted water to a boil over high heat. Arrange the asparagus in a single layer on one half of a large rimmed baking sheet. Arrange the tomatoes on the other half of the sheet. Drizzle both with 1 Tbs. of the oil, season with 1/4 tsp. salt, and toss to coat. Roast on the top rack until the tomatoes have collapsed and the asparagus are bright green, about 20 minutes. While the vegetables roast, put the almonds on another rimmed baking sheet and toast on the bottom rack, stirring occasionally, until fragrant and lightly browned, 5-8 minutes. Reserve 1 heaping Tbs. of the almonds for garnish and put the remaining almonds in a food processor. Remove the tips from the asparagus and set aside. Roughly chop the remaining asparagus and add to the food processor along with the basil, cheese, 1/2 tsp. salt, and the remaining 3 Tbs. olive oil. Pulse until a coarse paste forms, about 10 seconds. Season to taste with salt and pepper and transfer to a large serving bowl. Cook the linguine in the boiling water according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Add the pasta to the pesto and toss to coat. If necessary, add some or all of the reserved cooking water to loosen the pesto to a saucy consistency. Garnish with the tomatoes, asparagus tips, and reserved almonds, and serve.

Barbecued Pork Chops with Rosemary-Lemon Marinade (TOH) 2 garlic cloves, minced 1/2 cup lemon juice 2 teaspoons grated lemon peel 2 tablespoons olive oil 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed 1/8 teaspoon dried basil 1/8 teaspoon lemon-pepper seasoning 4 pork chops (1-inch thick) In a small bowl, whisk garlic, lemon juice, peel, oil, rosemary, basil and pepper. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade, turning occasionally. Drain marinade; brush the remaining marinade on the chops while cooking. Grill chops over medium heat about 6 minutes per side or until juices run clear. Yield: 4 servings.

Made these quite a few times and exactly what you get on Carnival. ******I serve mine in the ramekins like Carnival does Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.