As its name suggests, flank steak comes from the flank of the beef, between the ribs and the hips. I’ve been eating and loving flank and skirt steak, which comes from the same area, my whole life, since they are used abundantly in Latin cooking. For some reason, these cuts have yet to reach a wider audience. This is curious to me, for what flank steak lacks in tenderness it more than makes up in fabulous beefy flavor. Cut it across, not with, the grain so it’s less chewy. This tangy marinade is great for any cut of beef. As with any marinade, the longer you can let the steak sit in it, the better it’ll be.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.