In this version of carbonade, the beef-and-wine dish that is a hallmark of Valdostana cuisine, the principal elements are cooked independently. First, you prepare the sauce, cooking red wine with aromatic vegetables and herbs until complex in flavor and highly concentrated. Later, the beef tenderloin, the filetto, is skillet-roasted (on the stovetop) until crusted and caramelized outside and juicy inside—a simple cooking method that takes barely 15 minutes. Before serving, you deglaze the empty skillet with the wine sauce and blend in the butter. It is only on the serving platter that the beef and wine come together, yet the pairing is perfect. I particularly like this separately cooked wine sauce because it is as good with other meats as it is with the filetto. Try it with roasts, such as loin of pork or rabbit, or with game, such as tenderloin of venison or elk, seared like the beef tenderloin here.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.