Some people will tell you that it’s okay to make carne cruda, known as “steak tartare” in fancy French circles, in a food processor. Sorry, no go. You don’t chop it, pulse it, or otherwise mangle it. You freeze it, slice it, crosscut it, and dice it. Period. Yes, chopping the meat by hand requires patience, but it creates the perfect texture. Freezing the meat beforehand makes this job easier. This is one of those recipes where you must use the very best ingredients you can find—the best olive oil, the best imported anchovies—to take this crudo over the top. Buy the best New York strip or tenderloin you can afford, and tell your butcher how you’re serving the meat to ensure you get the very best. For a light meal, serve with plenty of crusty bread and a small salad.
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.