This is a sandwich that was so good we had to take it off the menu! Conceptually similar to a cheese steak, it was offered as a pressed sandwich, and when too many people ordered it at once, we had a traffic jam on our premises. So while you can no longer find it at ’wichcraft, you can make it for yourself. Flank steak is wonderfully easy to work with because it’s lean—there’s no waste, and it has an excellent texture for braising. There are many schools of thought about the right wine to cook with. Some advocate cooking with the best wine, or at least a wine that you would want to drink; others believe in using the cheapest wine available. We suggest going with the wine that you can afford to use for cooking or the one you have lying around. At home, whenever he has some leftover red wine at the end of a meal, if he doesn’t drink it the next day, Sisha puts it in a container in the freezer. He keeps adding to that container, and when he needs wine for braising, there it is. The blend is never the same twice—and always good.
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.