This take on a Philly cheesesteak gets spiced up with chipotle and poblano chiles.
Grilled steak turns a Greek salad into a substantial dish, while marinating the feta in a mixture of spicy chile flakes, briny capers, bright lemon, and herbs adds a big…
A compound butter packed with tarragon and shallot mimics the flavors of béarnaise sauce with much less effort. If you have any left over, try it on salmon or rice.
This knife-and-fork open-face sandwich features thinly sliced flap meat mixed with savory rosemary beer-glazed mushrooms and onions under a blanket of melty cheese. Here, the steak is initially cooked to…
A butter, Dijon, rosemary, and thyme crust hugs this juicy roast. The genius "reverse-sear" method lets you roast the meat hours ahead of the final sear, so you can pull…
This recipe comes from chef Paul Denamiel, whose family owns Le Rivage on NYC's Restaurant Row. Paul uses an osso buco cut to make this classic French braise. You could…
Let’s dial it back to where it all began: old-school Japanese curry. Sweet-savory, fragrant, rich—and irresistible—this dish calls for the classic Japanese curry ingredients, that is, root vegetables, apple, and…
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