This is my favorite steak. I like the chewiness of the cut and the faint marbling of fat, just enough to keep it well lubricated. And I find it a good size for the single cook. A skirt steak of approximately 14 ounces gives me three fine meals. First I have a piece of rare steak quickly sautéed and garnished with a little pan sauce of wine and shallots; then I have a few slices of it cold for lunch with a piquant sauce; and finally, later in the week, I’ll use what remains in a delicious baked dish with mushrooms and breadcrumbs, an inspiration of the late Mireille Johnston, whose books taught us so much of what regional French home cooking is all about—thriftiness, inventiveness, and good taste.
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.