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June 18, 2026 
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Good morning! Today we have for you:
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| Toni Chapman’s sticky pineapple ribs. Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich. |
Sticky. Pineapple. Ribs.
To talk about today’s featured dish — the glorious sticky pineapple ribs you see above — I’m handing the mic to my colleague Genevieve Ko, whose recipe team worked with recipe developer and cookbook author Toni Chapman to bring this new recipe to life. Genevieve?
I just finished watching Toni’s ribs video and my stomach is growling as loudly as it was when I first read the recipe she submitted, reviewed the effusive notes from those who tested it and heard raves from the videographers and photographers who got to try it on set. You know those caramelized edges on a rack of ribs? Where the sauce chars to a crackle over tender meat? With a barbecued rack, you get only two of those glorious ends. With Toni’s recipe, both sides of every single rib give you that goodness. |
She starts by cutting a meaty St. Louis rack into individual ribs, and then braises them instead of barbecuing them to make sure they stay juicy. In the oven, pineapple juice keeps them tender and soy sauce infuses them with savory umami. An initial sear and final broiling with a honeyed glaze mimics the smokiness you get from a grill. Sure, it’s a lot of steps, but look at those beauties: What a reward. |
There you have it — perfect ribs for sharing and celebrating with friends on the upcoming holiday weekends. And if you’d like more delicious ideas, we have lots more recipes for Juneteenth, Father’s Day and the Fourth of July.
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Mojo shrimp with couscous and fried capers: Mojo de ajo is, as Paola Briseño-González writes in her new recipe, “a tangy sauce of citrus, garlic and oil,” as well as “one of the most popular ways to cook seafood all over Mexico, especially in breezy beach restaurants along the coast.” As such, try to eat this dish sometime around sunset, with a cold beer and the windows open.
Creamy lemon asparagus gnocchi: I tend to think of store-bought gnocchi as a cold-weather food — those dense, chewy little potato pillows are good landing pads for busy fall nights when I need comfort and softness. But busyness knows no season, and this Kayla Hoang recipe is perfectly suited for sunny days, what with its bright lemon sauce and tender spears of asparagus.
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And before you go
Happy World Cup! I’m not much of a sports person, but I’m very much a sports-excitement person (YAY, KNICKS!). If you, similarly, would like to be clued in enough to know what’s happening and partake in watch parties without constantly elbowing your friends to ask who that is or what that person is doing, you’ll want to sign up for the World Cup Briefing from The Athletic. You’ll get quick daily updates and insights in your inbox during the tournament — it’s easy peasy (and free).
Thanks for reading!
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