Those of you who love steak tartare—and there seems to be very little middle ground between those who do and those who don’t—will be positively enamored of this dish. This is a time when the quality of your ingredients is paramount—purchase the filet from a butcher whom you trust to give you the best selection as opposed to something prewrapped in the market. The egg for the mustard sauce must also be as fresh as possible as it is used raw. Savory anchovies add an extra layer of flavor to the creamy sauce, which pops with whole grain mustard. Crunchy, acidic cornichons, fresh jalapeño—an American touch—and shallots inject the lush tartare with flavor and texture.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.