Our favorite sauce is made from chicken skin. It is a delicious gravy that we use for a lot of dishes at Joe Beef—more than we would like to admit. It’s like an extraction of the deliciousness of crispy chicken skin. Ask your butcher for the chicken skin. More skinless chickens are sold out there than skin-on birds, so the skins must be somewhere other than at a schmaltz factory. Serve this on its own or as a sauce on guinea hens or other poultry.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.