The easiest way to make compound butter is to mince all the flavorings and then cream them and the butter together with a fork, just as you would butter and sugar in making a cake. But if your butter is ice-cold (or frozen), use a small food processor to combine all the ingredients quickly; there will be some waste here, as you’ll never get all the butter out of the container and blade, but the process will take just seconds. Skirt steak, the long, thin band of wonderfully marbled muscle (actually the cow’s diaphragm), was not easy to get even a couple of years ago but is now almost ubiquitous. It ranges as high as ten dollars a pound, but can often be found for well under half that, especially at supermarkets. It’s a moist, juicy steak, but not exactly tender—a little chewier than good strip steak—and does not respond well to overcooking. If someone insists on having it cooked beyond medium-rare, take no responsibility.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.