A porterhouse is a big hunk of a steak that combines two cuts that are separated by a bone: there’s the soft, rich tenderloin on one side, and the firm and juicy sirloin on the other. There are two secrets to a great grilled steak: the quality of the meat (see the note about wagyu beef on page 92), and the seared crust that locks in the steak’s juices and flavors. You get the crust by cooking the steak over dry heat in a very hot grill or smoker.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.