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 pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.