Beef tenderloin is an expensive, delicate cut of meat that has been blessed with a lot of natural flavor. My thinking is that it needs only a little enhancing, not a total makeover. That’s why I don’t recommended injecting it. Instead I marinate it, just to add some flavor. One last detail: Beef tenderloin is tender to start with, and overcooking turns it tough. I repeat: Do not overcook this meat. It won’t be worth a damn if you do. If rare to medium-rare ain’t your bag, move on and cook a sirloin.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.