We had never considered grilling monster kebabs of unidentifiable cuts of meat until we spotted those churrascaria ads in airline magazines. The Brazilian barbecue called churrasco (pronounced shoo-RAS-koo) prepared on oversized spits looks especially good when you’re strapped in a seat at 35,000 feet with only a tiny bag of peanuts. At home, a family-size sirloin, some rib eyes, or beef tenderloin steaks taste just as Brazilian with a side of chimichurri, the traditional spicy mix of fresh cilantro and parsley, onions, garlic, vinegar, and olive oil. We oil up and simply season the steaks with nothing more than salt and pepper before searing under a hot broiler. Instead of bothering with cutting the meat into chunks for skewers, cook the steaks whole and carve them into thick slices before serving. Everyone at the table can see the doneness of the pieces and can choose how much and what they want. Complete the meal with Cuban Black Beans (page 149), rice, and some kind of salad with hearts of palm thrown in. R. B. recommends a spoonful or two of chimichurri in scrambled eggs with cold steak for brunch.
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.