Tenderloin—most commonly sold as filet mignon—has just about the least flavor of any cut of beef, but it is wonderfully tender and juicy, and it sure takes well to this sauce, which everyone seems to love. I’m not usually a big fan of long marinating periods, but here it seems to make a big difference; the miso completely changes the flavor of the meat in a spectacular way. I grill these, but you can broil the meat or roast it at 500°F for just a few minutes. (In any case, cook until the interior of the meat is about 125°F.) Other cuts of meat you can use here: ribeye; pork tenderloin, cut into medallions as you would the filet.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.