In this version of carbonade, the beef-and-wine dish that is a hallmark of Valdostana cuisine, the principal elements are cooked independently. First, you prepare the sauce, cooking red wine with aromatic vegetables and herbs until complex in flavor and highly concentrated. Later, the beef tenderloin, the filetto, is skillet-roasted (on the stovetop) until crusted and caramelized outside and juicy inside—a simple cooking method that takes barely 15 minutes. Before serving, you deglaze the empty skillet with the wine sauce and blend in the butter. It is only on the serving platter that the beef and wine come together, yet the pairing is perfect. I particularly like this separately cooked wine sauce because it is as good with other meats as it is with the filetto. Try it with roasts, such as loin of pork or rabbit, or with game, such as tenderloin of venison or elk, seared like the beef tenderloin here.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.