The rump roast and the eye of round roast are two ornery beef cuts from the cow’s rear. They pack great beef flavor, but overcooked they are an embarrassingly tough chew. We prefer quick high-heat roasting to slow cooking so that the meat is just medium rare. Cut paper-thin, it makes excellent roast beef sandwiches. A mustard and dry rub paste turns good and crusty during the high-heat cooking. Allow the meat to sit tented under foil a good twenty minutes before you attempt any carving. An electric knife is ideal for thin slices that beg for a crisp sandwich roll.
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.