Teriyaki is an old preparation, but using steak is relatively new, as beef was not widely eaten in Japan until the second half of the twentieth century. So this might be considered a new classic. I love it with a simple salad (you might use Sesame-Miso Dressing, page 190) and perhaps Basmati Rice with Shiso (page 510). Other cuts of meat you can use here: the teriyaki treatment is widely used for chicken, bone in or out (see page 317), pork, and shrimp.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.