"pork ribs" news and stories

• When pork ribs quit smoking, the results are surprising. (Don't worry, they don't go cold turkey.)
• "Fancy" just isn't what it used to be. (Had a Harry & David pear recently? No? Exactly.)
• Food and wine don't always go together. And maybe that's okay.
• Visit the M. Wells diner in Long Island City. "It would be terrible to miss eating the food there."

I love the Everyday Food magazine (a Martha Stewart Living publication) for its easy recipe ideas. I represent busy parents who still want to cook healthful, tasty meals here on Slashfood, and I am always open to fast, easy cooking ideas.

Recently I made a recipe using country-style pork ribs and collard greens roasted together, and it came out great. I was skeptical. Roasting collards at 475º for almost an hour? Would they be toast? I know collards stand up to lengthy stewing on the stove, but in the oven?

They turned out beautifully. The ribs were tender and flavorful, and the greens were perfectly cooked in the pork juices. The extra shot of vinegar at the end of cooking gave the greens a tangy kick.

The thing I loved best about recipe? It cooks all in the same pan. Not only was this recipe a hit with me, but with my children as well, and really, that's what it's all about when you have a family to feed.