Matambre, which means “hunger killer” or “hunger fighter” in Spanish, is one of Argentina’s best and best-known culinary exports, a rolled flank steak stuffed with spices, vegetables, and hard-cooked eggs that makes a fabulous presentation. Matambre is prepared and served in a variety of ways. I like it best roasted, then chilled, pressed, and sliced. Prepare it on a Saturday night during the summer, unveil it Sunday afternoon, and spend the remainder of the day picking at it and drinking well-chilled Argentinean red wine. Serve with Chimichurri (page 617) or any salsa. Freeze the meat for 30 minutes or so before slicing; the firmer meat will make the job easier.
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.