perfectly cooked beef tenderloin is truly a sight to behold. The delectable cut often made special-occasion appearances when I was growing up, but Easter Sunday and its rosy-hued tenderloin tea sandwiches was always a holiday favorite. INGREDIENTSFor the beef tenderloin:1 (2 1/2 to 3 pound) beef tenderloin, preferably the center cut2 to 3 teaspoons kosher … Read more
Pão de queijo are essentially a version of French gougères. Like gougères, the dough for pão de queijo starts on the stovetop and eggs are beaten in one at a time. Also like gougères, the end result is a tray of crispy, hollow puffs. The biggest difference is that pão de queijo are made with … Read more
This lemony, sage-infused chicken with its incredible golden sauce has become a perennial visitor to my autumn menus, and this year, I decided to take it to the slow cooker. Here’s my riff on the original — same tender chicken, now with even more hands-off time. INGREDIENTS1 4- to 5-pound chicken1 tablespoon kosher salt1/2 tablespoon … Read more
Making a sheet pan Christmas dinner is the perfect solution for a small holiday table. Our recipe serves four people and makes great leftovers. And there’s no need to keep an eye on multiple pots and pans, or to alternate dishes in the oven. You just need one baking sheet, some planning, and 20 minutes … Read more
The green bean casserole is a classic holiday side dish, and you’ll find it on many Thanksgiving menus in one form or another. Some never veer from the original preparation, made with condensed cream of mushroom soup and crispy fried onions. This bacon and cheddar version has that same simplicity and flavor, but with two … Read more
Slow cooker chicken tinga is swimming in a full-flavored tomato-chipotle sauce, studded with sliced onions, and has just enough heat to keep you on your toes. INGREDIENTS4 boneless, skinless chicken breasts (about 2 pounds total)1 teaspoon kosher salt, plus more for seasoningFreshly ground black pepper2 tablespoons olive oil1 medium yellow onion, thinly sliced3 cloves garlic, … Read more
Here’s how to buy, prepare, and roast the most iconic beef roast: prime rib. INGREDIENTS1 (7-pound) prime standing rib roast (3 to 4 bones, see Recipe Note)1 tablespoon kosher salt (you might not need all of this)For the horseradish cream sauce:1 cup heavy cream1 cup sour cream1/4 cup prepared horseradish1 teaspoon freshly ground black pepper1/2 … Read more
This mulled wine recipe is for the German Glühwein, which literally translates to glow-wine, because of how you feel after you’ve been drinking tiny mugs outside in December. INGREDIENTS1/2 medium orange3/4 cup water1/4 cup turbinado or granulated sugar20 whole cloves2 cinnamon sticks2 whole star anise1 (750-milliliter) bottle dry red wineRum or amaretto, for serving (optional) … Read more
The tri-tip steak, once found only as the makings for ground beef, was introduced as a stand-alone cut in California’s Santa Maria Valley in the 1950s as an inexpensive yet extremely tender, lean, and flavorful stand-in for cuts like rib eye and strip steak. Complete the meal with a zesty herb sauce! Ingredients1 11/2- to … Read more
Cut your pie dough into squares for a fun top crust that’s way easier than weaving a lattice. Ingredients4 tbsp. granulated sugar, divided, plus 1 tbsp. for topping1 tbsp. all-purpose flour, plus more for dusting1 tbsp. cornstarch1 tsp. ground cinnamon1 tsp. freshly grated nutmeg1/3 c. packed light brown sugar1 tbsp. lemon juice1/2 tsp. kosher salt2 … Read more