Tenderloin is widely considered one of the best sections of beef for roasting; it becomes meltingly tender during cooking. It’s also one of the more expensive cuts, so you’ll want to take care to cook tenderloin properly. Fortunately, this is spectacularly easy to do. The tenderloin is first seared on the stove, but this step is optional. (The roast will be just as delicious if it’s not seared, but many people prefer the look—and texture—of a nicely browned crust.) If you decide not to sear the roast, you will need to increase the cooking time a bit. Just keep checking the temperature of the meat, until it registers 125°F.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.