Chimichurri sauce hails from Argentina and is sort of like a vinegary pesto. The sauce’s bright herby notes bring an unexpected freshness to the plate and balance out the rich beefy steak. Bavette is an underappreciated and fairly inexpensive cut that’s common in French bistros, and very similar to (and from the same muscle group as) flank steak. It’s flavorful but also tender, especially if you don’t cook it beyond medium-rare. If you can’t find bavette, flank or skirt steak would be the closest substitute, but any steak cut would work just as well. If you have leftovers, pile the beef on a baguette or crusty roll, top with onions, and slather on the sauce for a fantastic sandwich.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.