I first brought this steak out at Bobby Flay Steak in Atlantic City. It caused enough of a stir to prompt me to serve it at Bar Americain, where, to the delight of our patrons, it is Saturday’s plate of the day. Flavorful, juicy strip steaks are massaged with a chile-laden spice rub and topped with sweet golden caramelized onions—because I definitely order my Philly cheese steak “wit” onions! The cheese choice has always been more of a dilemma for me—the flavor of provolone is far superior to that of classic Cheez Whiz, but I love the smooth, melted texture of the Whiz. I created my own answer to that age-old dilemma for this steak: the provolone sauce is creamy, luscious, and full of sharp cheese flavor. Seriously, this steak is drool-worthy good.
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.