Few meats are as tender, juicy, and flavorful as roast beef, yet none is easier to prepare, given the appropriate cut and proper technique. But finding the right cut can be a challenge. Two of the best cuts for roasting, filet (or tenderloin) and standing rib, are not always ideal. The first is supremely tender but expensive and nearly tasteless; the second tends to be sold in large cuts that are too unwieldy for most weeknights. But the sirloin strip, also called New York strip (the same cut that makes for some of the best steaks), cut in a single large piece, is a perfect roast. The only drawback is that it is not routinely offered for sale. But if you tell the butcher you want a two- or three-pound piece of sirloin strip—essentially a steak cut as a roast—you should have it a few minutes later. A meat thermometer can help you judge doneness, and it pays to undercook the meat slightly and let it sit for a few minutes before carving; this not only makes carving easier but prevents overcooking. It’s worth noting that this technique will work for larger roasts of sirloin as well and, because the meat is of more or less uniform thickness, cooking time will not be appreciably longer for a roast of four or five pounds than it is for one of two or three.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?