Skirt steak (carne de falda) is a terrific and inexpensive cut for grilling, probably the best for quickly cooked, juicy steaks. For breakfast and lunch all over Mexico, you see them as huge, thin steaks that practically cover the whole plate, but they’re really only about six to eight ounces of beef. It’s called skirt steak because it’s from an area along the outside of the belly of the cow—where a skirt would sit (if cows wore skirts). It’s a perfect cut for tacos and fajitas, but be sure to slice against the grain for juicier pieces. The fat on skirt steak is what makes it so tasty, but the meat should not be too fatty—no more than one-quarter covered with a thin layer of fat. Remove any excess. Note that the meat must marinate overnight. You can also cook the meat indoors on a ridged stovetop grill over very high heat, 2 minutes per side.
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.