Besides their wonderful flavor, one of the things that’s remarkable about tuna steaks is simply how great they look, especially with grill marks on the outside and a nice brown crust concealing a tender, still-red interior. And tuna steaks really hold their shape after grilling; no falling-apart flakiness here. To achieve those beautiful grill marks, you need to leave the steaks alone for a couple minutes; don’t turn or move them, at all. Resist the temptation to tamper, and just let them alone. And to get that perfectly seared outside while maintaining a nice rare (or even raw, if that’s your preference) interior, just pop your steaks in the freezer for an hour before you grill.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.