Tuna is usually overcooked in the Middle East. But the best way of eating it is seared on the outside and raw on the inside, which makes it deliciously, meltingly tender. Otherwise it quickly dries out. It can be brushed with oil and cooked on the barbecue or under the broiler, but an easy and perfect way is to pan-grill it. The dressing is a glamorized version of the ubiquitous oil-and-lemon one. It is good with all kinds of fish.
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.