When searing meats or fish, the size of the skillet is important. A roomy skillet will retain more heat after you add things to it, and will climb back to searing temperature much more quickly than a smaller skillet. Once you put the slices of liver in the pan, let them sit undisturbed, giving them a chance to form a caramelized crust. If you like your liver rare or medium-rare, as I do, the second side should always cook less than the first—about half the time. If you like more well-done meats, reduce the heat under the pan after you have flipped the meat over to prevent it from scorching, then cook it to your liking. Salt draws liquids and juices from meats, and that is why I season the liver after it is cooked.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.