I don’t cook steak very often; but when I do, I choose grass-fed, organically raised beef and cook it on a grill over a wood or charcoal fire. A fine cut for steak is rib eye on the bone; a rib eye steak that is 2 to 2 1/2 inches thick will grill beautifully, crusty on the outside and pink and juicy on the inside, and there will be plenty of meat for two servings. Porterhouse steak is another substantial cut that serves two. For serving more people, try such flavorful, less expensive cuts as hanger steak, skirt steak, sirloin, and flatiron chuck steak. Individual fillet or tenderloin steaks are the most tender.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.