| It must be said that our contributing chef Lennox Hastie is a man who knows and loves meat. This week, Lennox waxes lyrical about none other than pork spare ribs, a cut of meat that when done right can be "an almost spiritual experience". As Lennox describes it, "There is magic in the first bite: the sweet crunch of the mahogany crust with a rich, smoky depth that rolls over your palate." Read how he achieves the perfect pork rib, followed by a Texan-style peach cobbler, by clicking the links. Also this week we have a feast of exceptional midweek eating courtesy of the team behind New York Times Cooking. This week's recipes are legendary among the newspaper's readers for their simplicity and deliciousness. Happy eating! | 
