Pureed garlic—and lots of it—gives body to the sauce for these steaks. The whole cloves are blanched multiple times to mute their pungency, then simmered in milk until they are as soft as butter. Pureed until smooth, the finished sauce looks rich with cream, yet it doesn’t have a drop. It would be tasty with grilled leg of lamb, too. Steeping the cloves in hot water first makes them easy to peel, a handy restaurant technique. Accompany the steaks with Roasted Mushrooms and Baby Artichokes (page 155) in spring or fall, and with Blistered Cherry Tomatoes (page 157) in summer.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.