This is a sandwich that was so good we had to take it off the menu! Conceptually similar to a cheese steak, it was offered as a pressed sandwich, and when too many people ordered it at once, we had a traffic jam on our premises. So while you can no longer find it at ’wichcraft, you can make it for yourself. Flank steak is wonderfully easy to work with because it’s lean—there’s no waste, and it has an excellent texture for braising. There are many schools of thought about the right wine to cook with. Some advocate cooking with the best wine, or at least a wine that you would want to drink; others believe in using the cheapest wine available. We suggest going with the wine that you can afford to use for cooking or the one you have lying around. At home, whenever he has some leftover red wine at the end of a meal, if he doesn’t drink it the next day, Sisha puts it in a container in the freezer. He keeps adding to that container, and when he needs wine for braising, there it is. The blend is never the same twice—and always good.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.