You’ll need a slow-cooking barbecue smoker to make this pastrami. Use apple wood, cherry wood, or another subtle wood to bring out the flavor in the meat. Homemade pastrami keeps for five to six days as opposed to commercial pastrami, which uses preservatives to extend its shelf life. Extra rub will keep for four to five days in the refrigerator. Besides pastrami sandwiches, you can make pastrami and eggs, or pastrami hash, in which case you just substitute pastrami for the corned beef (see page 183). Be sure to start this well in advance since the meat must marinate overnight.
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.