Tenderloin is widely considered one of the best sections of beef for roasting; it becomes meltingly tender during cooking. It’s also one of the more expensive cuts, so you’ll want to take care to cook tenderloin properly. Fortunately, this is spectacularly easy to do. The tenderloin is first seared on the stove, but this step is optional. (The roast will be just as delicious if it’s not seared, but many people prefer the look—and texture—of a nicely browned crust.) If you decide not to sear the roast, you will need to increase the cooking time a bit. Just keep checking the temperature of the meat, until it registers 125°F.
A generous glug of stout gives this snackable loaf a malty depth.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.